Vegetable rigatoni lasagna

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Sometimes it’s good to play with your food

I’ve been in the mood for lasagna of late—even though I’ve never made any before. But I decided that this time is as good as any, so played with a few ingredients and came up with this vegetarian recipe for you.

Vegetable rigatoni lasagna

Serves 2-4

2 cups rigatoni pasta
1 can stewed tomatoes
1 can pasta sauce
2 medium or large fresh tomatoes
Broccoli
Cabbage (1/2 ahead if your grocer has available)
1 package of Shredded cheese
Green onions
Basil
Cottage cheese
Baking pan with lid or Metal Bowl with aluminum foil
Mixing bowl

  1. Boil pasta according to manufacturers directions.
  2. Thinly slice fresh tomato.
  3. Chop broccoli, cabbage (into strips), green onion and basil.
  4. Add stewed tomatoes and tomato sauce in mixing bowl.
  5. Preheat oven to 350°F.
  6. In baking pan, layer ingredients accordingly (2 times):
    • Sliced tomato
    • Shredded cheese
    • Pasta sauce mix
    • Noodles
    • Cottage cheese
    • Broccoli, cabbage, green onions
    • Sliced tomato
    • Shredded cheese
  7. Top last cheese layer with sliced tomato and chopped basil.
  8. Cover pan with lid or aluminum foil.
  9. Place in oven for 30-45 minutes.

Enjoy :)

Until next time … Speak softly and carry a big baking pan.

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