Thursday, 21 January 2010
An entirely vegetarian lasagna! Cheese and vegetables together with sauce and noodles make this an unusual and tasty alternative to meat lasagna. 3 tablespoons Olive oil 1 cup Minced onions 1 cup Thinly sliced green peppers (I like to use red and yellow and often increase the amount) 2 Garlic cloves -- minced (or to taste) 1 1/2 teaspoons Salt 1/4 teaspoon Pepper 1/2 teaspoon Oregano (if using fresh increase the amount to taste) 2 tablespoons Chopped parsley 1 can Tomatoes 1 can Tomato sauce 1/2 cup Grated dry Gouda or Edam cheese 1/2 pound Lasagna (no cook variety) 3/4 pound Swiss cheese -- sliced 1 1/2 pounds Cottage cheese Heat the olive oil; cook the onions, green peppers and garlic in it for 10 minutes. Add the salt, pepper, oregano, parsley, tomatoes and tomato sauce. Cover and cook over low heat 30 minutes. Stir in 2 tablespoons Gouda cheese. Spread 1/3 of the sauce on the bottom of a 12- by 8-inch baking dish. Arrange alternating layers of the lasagna, Swiss, cottage cheese, a sprinkling of the Gouda and spread with sauce; then repeat until all the ingredients are arranged in layers in baking dish. Cover with remaining sauce and sprinkle top with remaining Gouda cheese. Bake in a 350 degree oven 35 minutes. Serve hot. Serves 8. Accompany by a good green salad and garlic bread.