Post by chief_cook2 on May 22, 2003 12:37:00 GMT -6
About 1/2 lb pasta (dry weight), cooked (I used rigatoni)
2 cups cooked shredded veggies (I used shredded
carrots and steamed spinach mixed together)
2 cups small curd cottage cheese or ricotta
1 jar spaghetti sauce
1 cup mozzarella cheese
1/4 cup shredded parmesan cheese
Spread 1/4-1/2 cup spaghetti sauce in bottom of 9x12
lasagna pan. Cover with half of the cooked pasta.
Spoon veggies over pasta and spread evenly. Top with
cottage/ricotta cheese and spread evenly. Spoon on
half of spaghetti sauce and spread evenly.
Cover with remaining cooked pasta. Top with
mozzarella cheese, then the remaining spaghetti sauce.
Sprinkle with parmesan cheese. Bake at 350 for 45
minutes or until bubbly.
Make about 8-10 servings.
I could see using zucchini, eggplant, yellow squash,
and/or mushrooms in the filling, as well as the
possibility of adding some meat.