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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | medium | Yellow squash, sliced | 3 | medium | zucchini, sliced | 1 | cup, chopped | Baby carrots, organic | 1 | package (10 oz) | Spinach, frozen, chopped, thawed and well drained | 1 | bunch | broccoli chopped | 12 | ounces | cottage cheese, 2% | 2 | large | eggs | 12 | ounces | mozzarella cheese, shredded | 1 | eggplant, peeled (yield from 1-1/4 lb) | Eggplant, raw | 1 | large | Onion, chopped | 7 | clove | garlic minced | 28 | ounces | spaghetti sauce, meatless, canned |
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Steps
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Sequence
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Step
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| | 1 | thinly slice and roast eggplant | | 2 | steam broccoli and carrots | | 3 | combine cottage cheese, 1/2 mozzerella, and eggs | | 4 | thinly slice squash, zucchini, broccoli, carrots | | 5 | mince onion and garlic | | 6 | saute onion, garlic, squash, zucchini, broccoli and carrot. let cool. | | 7 | put 1/2c marinara down in pan. layer eggplant, cottage cheese mixture, veggies and marinara, adding one layer of spinach. | | 8 | top with remaining mozzerella cheese. | | 9 | bake at 400 until cheese bubbles |
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