Vegetarian Lasagna

About two weeks ago we had another party in the office and, as I seem to be the designated cook for such functions, I had the very important task to cater the entire lunch. So I made manicotti, raw broccoli salad, the vegetarian lasagna and three colours chocolate mousse cake for a colleague that was celebrating her birthday.

This post is for GreenGirl, I hope it will help her find some time for herself ;) (excuse the elbow, I didn't know there was a photo shoot going on :D).

I used:

• 2 cups thinly sliced zucchini
• 2 cups thinly sliced yellow squash
• 2 cups thinly sliced carrots
• 2 cups thinly sliced fresh mushrooms
• 2 medium onions, diced
• 2 celery stalks, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 bunch spinach, trimmed and chopped
• dried oregano
• 2 (32-oz) can crushed tomatoes
• 1 (8-oz) can tomato sauce
• 1 (6-oz) can tomato paste
• 1/2 cup sliced fresh basil
• 4 cloves garlic, minced
• 2 tsp salt
• 1 tsp ground black pepper
• 1 (8-oz) package cream cheese, softened
• 1 1/2 cups small cottage cheese
• 2 large eggs, lightly beaten
• 16 oven-ready, "no cook," lasagna noodles
• 24 slices provolone cheese, thinly sliced
• 4 cups shredded mozzarella
• olive oil

These quantities yielded two 13x9x2 inch baking dishes, and I divided the lasagna noodles, cheeses, veggies and sauce between the 2 (we're talking about 16 servings).

Preheat oven to 350 degrees F.

In a large Dutch oven heat 2 tbsp of olive oil, then add the diced onion and sliced mushrooms and allow to cook for 5 minutes, until softened.

Add the yellow squash and zucchini, diced bell pepper, sliced carrots and allow to cook, stirring frequently, for another 5-7 minutes

Add the dried oregano, chopped spinach and diced celery

Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper and pour into the pot. Bring to a boil, reduce heat, and simmer for 15-20 minutes, stirring from time to time.

In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together.

Place 4 uncooked lasagna noodles on the bottom of a 13x9x2 inch baking dish sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles.

Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese.

Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in the oven for 35 minutes or until lasagna is hot and bubbling (I covered mine with aluminum foil for the first 25 minutes, then uncovered it and allowed the cheeses to brown).

Let lasagna stand for 10 minutes before serving. 

Since my lasagna went to the office, it was obviously transported when cold, and we reheated it in the microwave.  An absolute hit, it disappeared faster than the meat dish.

It was marvelous!