5 cheese veggie lasagna (w/ butter crumb topping)

Serves 6-9 Sauce:
1 jar organic (16 oz) vegetable pasta sauce, 12 ounces fresh Heirloom tomatoes diced up, 1/4 cup red wine, 1/2 tsp Italian seasoning, 1 Tbsp fresh sweet basil (thinly sliced)
Combine sauce ingredients and simmer on low for 20-30 minutes (add basil at 15 min mark).
8-10 ounce package of lasagna noodles (uncooked), 1 egg, 1 cup cottage cheese, 1/2 cup cream cheese (room temp), 1 cup Parmesan cheese, 1 cup mozzarella cheese, 1 cup ricotta cheese
Blend cheese ingredients together well (in a bowl) and set aside.
1 yellow squash (thinly sliced lengthwise), 1 green squash (thinly sliced lengthwise), 1/2 an eggplant (peeled and thinly sliced width wise)
Set these vegetables aside on separate plate.
1/2 cup bread crumbs, 4 Tbsp melted butter
Mix these 2 ingredients together in a separate bowl.

Preparation: Place 3 noodles on bottom of 12" long by 7.5" wide by 2" tall casserole dish. Spoon 1.5 cups of sauce over noodles and spread out evenly. Add a layer of vegetables (eggplant on one layer and alternate different colored squash on next layer). Add a layer of cheese spread. Repeat one more time (noodles, sauce, veggies, cheese spread). If sauce is thick (not a lot of liquid in it) pour 1/4 to 1/2 cup of hot water around inside edges of dish (skip if sauce has a liquid consistency). Top lasagna with breadcrumb & butter mixture. Place foil over dish, and bake in 350 degree oven for 1 hour and 15 minutes. Carefully remove foil at 1 hour mark (cook remaining 15 min uncovered). Let cool about 10 minutes before serving. Great with garlic bread and salad!

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