| 1 bunch Cilantro chopped 1 Egg 12 Lasagna noodles 2 tablespoon Olive oil 2 heads Broccoli chopped 2 Carrot thinly sliced 1 large Onion chopped 2 Green Bell pepper chopped 2 small Zucchini sliced 3 cloves Garlic minced 2 can Cream of mushroom soup 3/4 cup Parmesan divided 1/2 teaspoon Salt 1/2 teaspoon Pepper 10 ounce Frozen chopped spinach thawed 16 ounce Cottage cheese small curd 2 1/2 cup Mozzarella shredded and divided |
|
| Instructions 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. 2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. 3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside. 4. Place cream of mushroom in pot and heat. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage cheese, cilantro and egg; stir well. 5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, cottage cheese mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. 6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving. |
|