Vegetable Lasagna

Remember those left over Veggi's I saved from the soup! I used them in my Lasagna for Sunday dinner! What a time saver!

Vegetable Lasagna

• Lasagna noodles (cook with box directions)
• Tiny Cut Veggies: Carrots, Cauliflower, Broccoli, Mushrooms, whatever..
• Onions and Garlic, chopped
• Olive Oil
• Vegetable Garden Pasta Sauce
• Cottage Cheese
• Egg
• Parmesan Cheese
• Motzerella Cheese
• Oregano
• S & P

Alright- Chop those onions and drop them in some heated oil! Cooked down with the garlic! Yum!! This is my favortie smell! I'll have to do a blog about Onions and how I hated them and now I love them.. Did I just tell you all about it? Perhaps!

Add your veggie's and cook for a couple minutes! It's kind of the same steps as browning your beef! Alright once done, but not too done, dump your jar of pasta sauce! I add a squirt of mustard. I don't know why. Adam taught me that a couple years back and it just became routine. Mix it all together & take a big whiff! Mmmmmm!

Mix about a cup of Cottage Cheese, one egg, and 1/4 c. Parmesan and a handful of shredded cheese. Mix that all together. This time I chopped up some baby spinach leaves and add that in my cheese mixture! It looked so pretty!

Preheat over to 350. Get out your casserole dish and spread your Olive Oil on the bottom! Then layer up!! Noodles first, then 1/2 sauce mix, then noodles, and cheese mix, noodles once more and the rest of the red mix!! Top with CHEESE!! We love Cheese around here! Bake for 50 minutes!

 

By the looks of things it was darn good! Adam still loves his meaty Lasagna, but I totallu disagree. I'm not a lasagna fan and this is the ONLY way to go! :)

Kid Tested! It's a Keeper!