Thanksgiving Lasagna
If you are looking for an alternative to the traditional Thanksgiving Turkey, why not try Thanksgiving Lasagna? If you are tired of turkey or would rather have something vegetarian this could be your healthy solution. I found this recipe in the Natural Awakenings November edition. It sounded great to me, so I thought I would share it with everyone.
Thanksgiving Lasagna
9 no-boil lasagna noodles
1tbsp olive oil
1cup chopped onion
2 cups sliced fresh mushrooms
1 cup coarsely shredded carrot
2 cups baby spinach
2 cups cubed butternut squash
1 (16-ounce) jar marinara sauce
11/2 tsp. dried oregano, crushed
2 cups cream-style cottage cheese, drained
1 slightly beaten egg
2 cups shredded Monterey jack cheese
9 no-boil lasagna noodles
1tbsp olive oil
1cup chopped onion
2 cups sliced fresh mushrooms
1 cup coarsely shredded carrot
2 cups baby spinach
2 cups cubed butternut squash
1 (16-ounce) jar marinara sauce
11/2 tsp. dried oregano, crushed
2 cups cream-style cottage cheese, drained
1 slightly beaten egg
2 cups shredded Monterey jack cheese
1. Oil a 3-quart rectangular baking dish. set aside
2. Heat the olive oil over medium-high heat in a large skillet and saute' onion and mushrooms until the mushrooms begin to release their juices, about 5 minutes. Stir in carrots, squash and spinach and cook, stirring, until tender. Stir in marinara sauce and oregano. In a medium-size mixing bowl, stir together the cottage cheese and egg.
3. Layer three noodles in the bottom of the baking dish. Top with a third of the cottage cheese mixture, a third of the vegetable mix and a third of the Monterey jack. Continue to layer, ending with a third of the Monterey jack sprinkled on top. Preheat oven to 375 degrees F.
4. Bake, uncovered, for 30 minutes or until bubbling. Let stand for 10 minutes before serving.
This recipe came from an article in Natural Awakenings, by Judith Fertig. You can find it at www.a2namag.com along with two other great alternatives to your traditional thanksgiving dishes.
BON APPETITE!
2. Heat the olive oil over medium-high heat in a large skillet and saute' onion and mushrooms until the mushrooms begin to release their juices, about 5 minutes. Stir in carrots, squash and spinach and cook, stirring, until tender. Stir in marinara sauce and oregano. In a medium-size mixing bowl, stir together the cottage cheese and egg.
3. Layer three noodles in the bottom of the baking dish. Top with a third of the cottage cheese mixture, a third of the vegetable mix and a third of the Monterey jack. Continue to layer, ending with a third of the Monterey jack sprinkled on top. Preheat oven to 375 degrees F.
4. Bake, uncovered, for 30 minutes or until bubbling. Let stand for 10 minutes before serving.
This recipe came from an article in Natural Awakenings, by Judith Fertig. You can find it at www.a2namag.com along with two other great alternatives to your traditional thanksgiving dishes.
BON APPETITE!
