Sun 31 Jan 2016
This is a vegetarian lasagna, but you won’t miss the meat, thanks to the mushrooms, peppers and cheese. You can even make it ahead, so it’s perfect for supper after a day outside skiing, skating or snowshoeing.
Avoiding Additives and Preservatives
Make sure your dry spices do not contain colour or anti-caking agents. I used President’s Choice tomato paste and PC Blue Menu diced tomatoes. Check the cheeses to make sure they don’t contain colour or preservatives.
9 precooked lasagna noodles
2 teaspoons (10 ml) vegetable oil
1 large onion, chopped
½ lb (226 g) fresh mushrooms, sliced
3 garlic cloves, minced
¼ cup (60 ml) chopped fresh parsley
1 teaspoon (5 ml) dried oregano
1 teaspoon (4 ml) dried basil
¼ teaspoon (1 ml) hot pepper flakes
¼ cup (60 ml) tomato paste
1 19-ounce (560 ml) can diced tomatoes (undrained)
1 red peppers and 1 yellow pepper, coarsely chopped
Salt and pepper
2 cups (500 ml) non-fat cottage cheese
1/3 cup (75 ml) freshly grated parmesan cheese
1 teaspoon (5 ml_ dried oregano
3 cups (750 ml) shredded low-fat mozzarella cheese
Sauce: In large nonstick skillet, heat oil over medium heat, cook onion and mushrooms for 5 minutes or until tender, stirring often. Add garlic, parsley, basil, oregano, hot pepper flakes, tomato paste and tomatoes; simmer, uncovered, for 10 minutes. Add sweet peppers; simmer for 10 minutes or until sauce is thickened. Season with salt and pepper to taste.
Filling: combine cottage cheese, half of the Parmesan and the oregano; mix well.
Assembly: in 13×9 inch (33 x 22 cm) baking dish, spread 1 cup (250 ml) tomato sauce over bottom. Top with layer of noodles. Cover with half of the cottage cheese mixture, then one-third of the mozzarella cheese and one-third of the remaining sauce. Add another layer of noodles; spread with remaining cottage cheese mixture. Layer with half of the remaining mozzarella, then half of the sauce and final layer of noodles. Top with remaining sauce and mozzarella, then Parmesan. (Lasagna can be prepared to this point, covered and refrigerated for up to 1 day. Add 15 minutes to baking time).
Bake, covered, in 350F (176C) oven for 45 minutes to 1 hour. Uncover and bake for 10-15 minutes longer or until hot and bubbly. Remove from oven and let cool for 5 minutes before serving. Serves 8.