Vegetable Casserole With Zucchini, Mushroom & Tomatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was looking for a healthy lasagna alternative and couldn't find many options, so I made up this vegetable casserole. If serving it as a main course, you may want to add some extra protien - a layer of cubed extra firm tofu or ground veggie meat would be great. Also, if you prefer a more cheesy casserole, you could sprinkle additional shredded mozarella on top about 25 minutes into cooking time. Ingredients:
1 cup instant brown rice, uncooked |
2 medium zucchini, thinly sliced |
1 cup mushroom, de-stemmed and sliced |
1/2 medium yellow onion, thinly sliced |
2 medium tomatoes, thinly sliced |
1/2 cup fat-free cottage cheese |
1/2 cup low-moisture part-skim mozzarella cheese, shredded |
1 cup tomato sauce |
1 teaspoon garlic powder |
1 teaspoon italian seasoning |
1/4 teaspoon low sodium salt |
1/4 teaspoon ground black pepper |
Directions:
1. Preheat over to 350 degrees.
2. In an 8x8 casserole dish, spread uncooked instant brown rice on bottom. Add 1/2 of the zucchini slices in a layer on top of the rice, then layer the sliced mushrooms on top of that. Spread 1/2 Cup of tomato sauce over the mushroom layer. Add remaining layers of: zucchini slices, onion slices, and tomato slices.
3. In a medium bowl, mix remaining 1/2 Cup tomato sauce with the cottage cheese, shredded mozarella, and all dry ingredients. Mix well, then spread in a layer on top of the casserole.
4. Place in 350 degree oven and bake uncovered for 45 minutes. (If you're adding extra shredded cheese, I would put that on when there's about 15 to 20 more minutes to cook.).
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