Cooking From Memory ~ A Recipe Journal

Vegetable Lasagna


Another great creation from the Holden Village kitchen … with thanks to my ‘co-creators’ with whom I shared countless hours in that mystical, magical, majestic place!

Ingredients ~

  • 1 ½ cups broccoli, florets
  • 1 ½ cups mushrooms, sliced
  • ½ onion, diced
  • 1 large carrot, grated
  • 2 16-ounce cans of tomato sauce seasoned with basil, orgegano, thyme
  • 4 cups mozzarella cheese, grated
  • 2 cups cottage cheese
  • 3 cups parmesan cheese, grated
  • 2 teaspoons garlic
  • 2 teaspoons oregano
  • 1 teaspoon parsley
  • 1 teaspoon basil
  • A dash of salt and fresh ground black pepper
  • 1 16-ounce package uncooked lasagna noodles

Method ~

Mix the cut vegetables together in a bowl and set aside. Combine mozzarella, cottage cheese, half of the parmesan cheese and spices. In a greased 9×13” pan, layer the ingredients in the following way:

  • Sauce
  • Noodles
  • Vegetables
  • Cheese mixture

Repeat the sequence, then top with another layer of noodles, sauce and the other half of the parmesan. Cover with foil and bake at 350 degrees for 1 hour to 1 ½ hours.

Option: Replace vegetables with an equal amount of fresh or frozen spinach. YUM-A-LUM-A!

— From Cook Boldly: Holden Cooking with Care and Celebration,

5th Edition, 1999

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