[Easy] Vegetable Lasagna

Sorry to disappoint, but this is not an Instant Pot recipe!  However, it's easy to make, uses some store bought ingredients - just toss it together and bake it up for an hour or so.  If you aren't too fancy and like limited ingredients/hassle/mess - this is for you.  It's tasty and pretty healthy - depending on your definition of vegetarian, you might call it that too (there is some cheese and eggs).  There's about 311 calories in a very generous piece (6.7g fat, 32.8g carbs - 7.5g fiber / 11g sugar, 31.8g protein).  I'll put a simplified ingredients list at the bottom of this post.  Those numbers are assuming this was cut into 4 servings - very generous.

Here goes!  For the hardware - get out your blender, a cutting board/knife, and a baking casserole.

OK - casserole dishes.  I have nice ones including ceramic Polish Pottery and enameled Le Creuset, etc.  However, here's why I like the classic French White from CorningWare:  it's looks fine, is inexpensive, virtually indestructible, oven/microwave safe, non-porous, not too heavy, all glass, has lids, and goes just fine in the dishwasher.  I have zero anxiety over using it and doing all kinds of things with it.  I have the 1.5q and 2.5q versions of the round and oval dishes.  It's something you'll have for a lifetime.

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Amazon Prime, 20-piece set ($94.38):  http://amzn.to/2FUGnmR

So ANYWAY - back to the lasagna.

Slice up a sweet potato or two (for God's sake, they are .99/lb so don't risk cutting your fingers off if the piece gets too small!).  These will be the "noodles".

Next get your egg/cheese mixture going.  We are using 1% cottage cheese (Hood, it's the best), two eggs, and salt/pepper for this.  Take it for a spin and make it nice and smooth.  It might be a little runnier than you're used to, but that's OK - use only 1 egg if that's a problem for you.  Mix in some chopped fresh parsley after its blended well.

Next, mix your veggie crumbles (frozen still is fine) with the sauce.

AH halt.  Yes. Jarred sauce.  OK so some sauce in a jar tastes fine.  For example this is Capa di Roma which is a local restaurant (East Hartford) - they sell it in the grocery store.  It's on-par with even decent homemade.  Let's face it - even if you make your own, you're using canned tomatoes anyway...

OK - so whole jar of sauce and veggie grounds:

Now we just layer.  There is no real science to this - I forget the proper order and it comes out a little different each time.  Always start, though, with some sauce on the bottom of the pan to prevent things from sticking.  I think, by rights, it should go like this:  dash sauce, 1/2 of the sweet potato, 1/3 of the sauce mixture, 1/2 of the cheese mixture, 1/2 of the sweet potato, 1/3 of the sauce mixture, 1/2 of the cheese mixture, 1/3 of the sauce mixture, and then top with sauce and shredded cheese and fresh parsley.

Put the completed lasagna on a foil-lined pan (you will make a mess in your oven, otherwise) 

Bake at 350F (uncovered) for about an hour and 15 minutes (until the sweet potatoes are soft - just stab it with a sharp knife at the hour mark and make an educated guess).

Here's what it will look like.  If you don't like the top that well-done, then cover it (with the glass lid) for the first or last 30/45 minutes.  Mind the cheese because it might stick to the lid (hit the inside with a little cooking spray first).

Important:  Let it sit on the counter for 15 minutes to firm up, even out, and cool down.  Then serve or lid then serve when ready!

Ingredients:

1.5c 1% Cottage Cheese

2 Large Eggs

1-2 Sweet Potatoes (depending on size, I only needed 1 here) - washed and sliced, skin-on

1 Jar Marinara Sauce

2c Veggie Crumbles (frozen kind is fine)

1/3c 2% Shredded Cheese (Mozzarella or Italian Blend)

Fresh parsley