3-Cheese Vegetarian Lasagna

3-Cheese Vegetarian Lasagna  

 Feta cheese, cottage cheese, and sharp cheddar cheese

Serves-8

INGREDIENTS:

3 Tbsp ghee butter

2 cups frozen organic broccoli, chopped into bite sized pieces

1-15 oz can of kidney beans

2-4 shallots, finely chopped

½ cup spinach

2 whole garlic cloves, finely chopped

4 stalks organic celery, finely chopped

1 red pepper, finely chopped

1 container organic mushrooms, finely chopped

1 cup organic feta cheese

16 oz organic cottage cheese

1-10oz box brown rice lasagna noodles

2 cups organic white cheddar cheese, hormone and antibiotic free

1-25.5oz can garlic herb spaghetti sauce

1-14.5 oz. can diced tomatoes, juice drained

¼ cup Italian seasoning to top lasagna with at end

DIRECTIONS:  Pre-heat oven to 375

1. In a large sauce pan add 3 Tbsp ghee to pan on medium heat.
2. Add all vegetables and sauté until soft, about 7-8 min.
3. Using a 9x13 pan grease the sides with a spray of your choice.
4. Place a small amount of of spaghetti sauce on the bottom of pan.
5. First place the noodles on the bottom of the pan, layer the cottage cheese, feta, and diced tomatoes on top of noodles.
6. Next add the cooked vegetables evenly throughout the lasagna pan and continue until all vegetables and cheese are gone layer by layer.
7. Lastly add the 2 cups white cheddar cheese on top of lasagna followed by the Italian seasonings.
8. Place a piece of aluminum foil on top of pan and cook for about 55 min or until noodles are fully cooked.