Simon cooks: Veggie Lasagna Florentina
This week, Simon surprises us with vegetarian lasagna. For everyone who loves lasagna, this is a perfect opportunity to …
Ingredients for Veggie Lasagna Florentina (serves 12):
- 1 (16 ounce) pack lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 (8 ounce) can sliced mushrooms
- 2 tablespoons garlic
- 1 zucchini, finely chopped
- 2 (28 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon oregano (dried)
- 1 pinch (brown) sugar
- salt to taste
- 1 (10 ounce) package frozen spinach
- 1 (16 ounce) pack cottage cheese
- 2 eggs
- 3 tablespoons dried basil
- 1/4 cup grated Parmesan cheese
- 1 pound shredded mozzarella cheese
How to prepare it:
- Take lasagna noodles and cook them in boiling water for 10 minutes. The water should be lighty salted. Then rinse with cool water and drain.
- Heat oil over medium heat and cook first the onions, mushrooms, garlic, and zucchini until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Then reduce the heat to low for another 15 minutes.
- Meanwhile, cook or microwave frozen spinach until cooked. Get rid of the excess water. Start draining the cottage cheese. Mix your spinach, cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
- Now, preheat your oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9×13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
- Finally bake for 60 minutes and let the lasagna stand for another 10 minutes before serving.
(Ingredients via allrecipes.com)
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