Veggie Lasagna Florentine Best Family Recipes

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Veggie Lasagna Florentine

"This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I become now not able to be there to cheer her on so I sent this dish. It is really better tomorrow but I have by no means been able to preserve my circle of relatives out of it after they scent the aroma!"

Ingredients :

1 (16 ounce) package deal lasagna noodles
2 tablespoons olive oil
1 onion, chopped
1 (8 ounce) can sliced mushrooms
2 tablespoons minced garlic
1 zucchini, finely chopped
2 (28 ounce) cans overwhelmed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon dried oregano
1 pinch brown sugar
salt to flavor
1 (10 ounce) package deal frozen chopped spinach, thawed
1 (16 ounce) box nonfat cottage cheese
2 eggs
three tablespoons dried basil, divided
1/4 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H45M

Cook lasagna noodles in a big pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set apart.
Heat oil in a huge skillet over medium warmness. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil till soft. Stir in each cans of beaten tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce warmth to low, and simmer for 15 minutes.
Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, combination spinach, cottage cheese, eggs, and 2 tablespoons basil until clean. In a separate bowl, integrate shredded mozzarella cheese and grated Parmesan cheese.
Preheat oven to 350 degrees F (175 levels C). Spread 1 cup sauce inside the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/three of last sauce, and 1/3 cheese aggregate. Repeat layers with remaining elements. Sprinkle top with ultimate 1 tablespoon of dried basil.
Bake in preheated oven for 60 minutes. Let stand for 10 minutes earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to hold meals moist, prepare dinner it flippantly, and make clean-up less difficult.

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