veggie lasagna with meat

Name: Veggie Lasagna with Meat
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 2 large potatoes choice skin on/off sliced very thin; 2 small zucchini sliced thin skin on/off; 1 medium egg plant sliced very thin skin on/off; 8 ounce(s) ricotta cheese; 16 ounce(s) cottage cheese; 1 jar(s) spaghetti sauce with/without meat (see note); 1 tablespoon(s) italian seasoning dry; 3 tablespoon(s) extra virgin olive oil; 3 ounce(s) parmesan cheese; 3 to 4 ounce(s) mozarella, provolone or fontina cheese or combo; dash(es) salt and pepper; 2 - pats of butter 2 teaspoons to top

(1 RATING)

47 Pinches

Gary Hancq

Port Byron, IL

Updated on Feb 20, 2010

No, this isn't an oxymoron. And -- The flour and durum wheat and semolina producers aren't going to like me for this one. The Gluten or Wheat intolerance folks will like this. I substitute very thin sliced Potatoes, Zucchini and Egg Plant for the traditional noodles. Layer a mixed combination of them in each layer. And, I prefer a meat sauce. It's a Keeper.

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prep time 20 Min

cook time 1 Hr 30 Min

method ---

yield 8 to 12

Ingredients

2 large potatoes choice skin on/off sliced very thin
2 small zucchini sliced thin skin on/off
1 medium egg plant sliced very thin skin on/off
8 ounces ricotta cheese
16 ounces cottage cheese
1 jar spaghetti sauce with/without meat (see note)
1 tablespoon italian seasoning dry
3 tablespoons extra virgin olive oil
3 ounces parmesan cheese
3 to 4 ounces mozarella, provolone or fontina cheese or combo
dash salt and pepper
2 - pats of butter 2 teaspoons to top

How To Make veggie lasagna with meat

Step 1

I use an 8" by 12" glass pyrex baking dish for this. Add a light coat of Olive Oil and rub and line dish.

Step 2

Wash and slice thin the Potatoes, Zucchini and Egg Plant. Mix the Ricotta and Cottage Cheese well.
Step 3

Start with thin layer of veggie combination, sprinkle on a very little Italian Seasoning. Then add thin layer of cheese mixture. Then thin layer a Spaghetti Sauce. Continue with additional layers of Veggies, Cheese and Sauce. Add a little Salt and Pepper if you must.
Step 4

Every second or third layer add a few thin slices of Mozzarella, Provolone or Fontina Cheese.
Step 5

Finish with a layer of sauce, and a few strips of the thin sliced cheese. Add two pats of Butter (2 Teaspoons) and drizzle with a little Extra Virgin Olive Oil.
Step 6

Cover dish with foil. Bake at 350 degrees for 1 hour 30 minutes. Remove foil and add a couple additional slices of cheese last 10 or 15 minutes.
Step 7

Serve with Salad (Italian Dressing or Vinegar and Oil), warm sliced Italian Bread with a EVOO and Parmesan topping, And a fine glass of Chianti Wine. Ciao
Step 8

NOTE: I like a meat sauce, if you choose meatless sauce you have a true Veggie Lasagna. You might try my "Spaghetti Sauce -- Italiano" with meat, (which see.)
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