1 Tbsp oil
1 small onion, chopped
2 cloves garlic, crushed
1 carrot, sliced
1 stalk celery, sliced
2 cups mushrooms, sliced
1 sweet red pepper, sliced
1 - 28 oz (796 ml) can whole tomatoes
3 cups broccoli, chopped
1 tsp basil
1 tsp oregano
salt, pepper to taste
9 lasagna noodles (whole wheat -optional)
1 carton (2 cups) cottage cheese or ricotta
1/4 cup fresh chopped basil or 1 tsp dried basil
1/3 cup grated Parmesan cheese
6 cups (approx) grated mozzarella cheese
- Cook noodles according to pkg directions. Cover pot loosely with lid to drain most of the water, add some cold water to cover the cooked noodles while they stand.
- Cook onion, garlic, carrot, celery and mushrooms and red pepper for about 5 minutes. Add tomatoes (cutting through them with spoon) and seasonings. Simmer 10 minutes adding broccoli near the end. Set aside.
- In a small bowl, mix cottage or ricotta cheese, egg, basil and Parmesan.
- In a 9X13 Pyrex pan, layer 3 noodles, 1/2 the vegetable mix, 1/2 the cottage cheese mix and 1/2 of the mozzarella cheese. Repeat and finish with noodles and cheese on top. cover with aluminum foil and bake at 350 F for 30 minutes. Uncover and continue baking about 10 more minutes or until cheese is melted and bubbly.