Somewhere along the way, I got the idea that making lasagna with won tons would be fun. Maybe it was the fact that I had a package of won ton wrappers in the refrigerator that I needed to use. Maybe I really thought it would be fun. Either way, I finally did it!
David gave me "permission" to make a veggie lasagna and I decided to use the won tons. I just lined the pan with won tons and did layers of veggies, spaghetti sauce, and cheese mixture the repeated. It wasn't a complete loss but not a complete winner either. Honestly, I think the thing that we all disliked the most was the wontons. They just lent a funny flavor to the lasagna.
Oddly enough, the veggies weren't the problem. David actually took this to work for lunch on several days. I'm assuming he actually ate it. ;-) Unfortunately, he caught a few of the thicker slices of eggplant. I decided to slice the eggplant thinly and roast it but I caught a few slices more thickly than I would have liked. I guess I could have pulled out my mandolin but I didn't. I will definitely be doing veggie lasagna again (though I KNOW that David still wants the real lasagna more! Gotta cook for myself some, right?!)...just not with wontons.
Wonton Veggie Lasagna
wontons
1 eggplant, sliced paperthin and roasted
2 small yellow squash, cubed and roasted
2 small zucchini, cubed and roasted
1 onion, sliced and roasted
spaghetti sauce
2 cups cottage cheese
1 egg
1/2 cup fresh grated Parmesan cheese
1 teaspoon salt
parsley
Mozzarella cheese
Preheat oven to 350 degrees. Prepare vegetables. Mix the squash, zucchini, and onions together but keep the eggplant separate. Meanwhile, mix cottage cheese, egg, Parmesan cheese, salt, parsley together in a bowl. Spread about 1/4 cup spaghetti sauce in the bottom of a 13x9 pan. Line with wonton wrappers. Top this with a layer of the eggplant followed by the squash mixture. Layer with spaghetti sauce. Then top with cheese mixture and mozzarella cheese. Repeat layers ending with mozzarella cheese. Place pan in oven and bake until cheese is melted and bubbly. Enjoy!
1 comment:
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