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Garden Full of Goodness Lasagna Recipe by Paula Deen

Easy Level
55 MIN 20 Prep + 35 Cook
8 servings Servings
$ /Serving
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Easy Level
55 MIN 20 Prep + 35 Cook
8 servings Servings
$ /Serving

Garden Full of Goodness Lasagna Recipe by Paula Deen

Easy Level
55 MIN 20 Prep + 35 Cook
8 servings Servings
$ /Serving

Ingredients

  • 2 cup zucchini, thinly sliced
  • 2 cup yellow squash, thinly sliced
  • 1 cup carrot, thinly sliced
  • 1 cup fresh mushrooms, thinly sliced
  • 1 medium onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 (14 oz) can crushed tomatoes
  • 1 (8 oz) can tomato sauce
  • 1/2 (6 oz) can tomato paste
  • 1/4 cup sliced fresh basil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (8 oz) package cream cheese, softened
  • 3/4 cup small curd cottage cheese
  • 1 large egg, lightly beaten
  • 8 oven-ready lasagna noodles
  • 12 slices provolone cheese, thinly sliced
  • 2 cup mozzarella, shredded

Preparation

Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and return to pot.

 

Preheat oven to 350 °F.

 

Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.

 

In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together. Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling

 

Let lasagna stand for 10 minutes before serving.

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Preparation

Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and return to pot.

 

Preheat oven to 350 °F.

 

Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.

 

In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together. Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling

 

Let lasagna stand for 10 minutes before serving.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product