0:00
so today y'all i'm adding some green to
0:03
my cuisine with my hearty garden full of
0:08
there's not gonna be any meat in here
0:13
medium-sized zucchinis and i'm just
0:16
going to cut those down the center and
0:18
cut them just like this like half moons
0:30
i'm using like one medium onion half of
0:34
a red bell pepper half of a green
0:36
yielding us about a cup i'm going to
0:38
throw in like a cup of fresh mushrooms
0:42
and about a cup of carrots
0:45
and i think i probably cut up about
0:48
two medium yellow squash
0:51
so there's no fat going in our pot
0:55
uh you know i get a lot of kidding
0:57
because i cook with so much butter and
1:00
and sugar and those kind of
1:05
that we love down in the south
1:09
you know it's like i told oprah you know
1:11
i said honey i'm your cook not your
1:15
all right now i'm gonna dice up a couple
1:17
of cloves of fresh garlic
1:21
all right so we've got our vegetables
1:24
going i'm gonna cover them with a little
1:26
bit of water now i'm not going to need
1:28
to put much because a lot of these
1:30
vegetables that we have in here have uh
1:33
naturally just a lot of water in them so
1:35
we don't want to drown them
1:38
and look at that look at all those
1:40
beautiful colors we've got going on
1:43
it looks just delicious and i'm going to
1:46
let them cook for a few minutes while i
1:47
step over here and make that nice
1:50
cheesy filling that we're going to use
1:52
when we put our lasagna together
1:55
one half of an eight ounce bar of cream
1:59
cheese that i've softened and i'm gonna
2:03
three fourths of a cup of cottage cheese
2:06
now if you really want to lighten the
2:07
dish up you can use a light
2:13
all right i'm just going to mix those
2:17
and then i have one egg up here
2:20
i'm gonna give it a little beat and i'm
2:22
gonna add it to our cream cheese
2:30
and this is gonna make
2:32
this cheese filling just
2:39
and give it some body
2:41
all right i'm going to switch from my
2:47
so just that quickly our filling is
2:52
it's gonna be very very good
2:55
all right let's come back over here and
2:57
check on our vegetables now those look
3:00
great they've got nice and soft now i'm
3:04
just going to take these vegetables and
3:06
i'm going to pour them over into my
3:10
all right so in the colander they go
3:17
i'm going to give them a shake to get
3:19
that water off of them
3:22
just like that and then back into the
3:26
i've left my iron because i want that
3:29
water to kind of evaporate
3:33
before i start adding all my tomato
3:37
you can hear that water cooking off of
3:43
now i'm going to add a little salt
3:48
a little fresh ground pepper
3:56
now i'm going to add my two cloves of
4:01
because we can't have lasagna without
4:04
some good garlic flavor going on in
4:10
all right now let's bring in that
4:11
wonderful fresh basil
4:13
that i was out in the garden collecting
4:18
now i'm gonna tear off
4:20
about a fourth of a cup
4:23
you know making sure i don't throw the
4:27
okay now we're going to come over here
4:29
and add that tomato goodness that i was
4:33
you know if you've got fresh tomatoes
4:37
use those but i'm just going to use a
4:39
canned diced tomato today i have a 28
4:43
ounce can of crushed tomatoes and we
4:45
really only need half of that but i
4:48
didn't have a small can in my pantry
4:50
this morning so half of that goes in the
4:55
and now to that i'm going to add a small
5:00
and look at the look that it's taken on
5:04
in that just beautiful
5:07
all right now i'm going to come in here
5:09
and i'm going to take a small can of
5:13
and i'm going to use about half of that
5:20
she is saying bring me some vegetables
5:24
we're gonna let that simmer for about 20
5:28
and when we come back i'm going to show
5:30
you how i put this great vegetable
5:36
hey y'all welcome back in case you were
5:38
late joining us today i've made us up a
5:42
wonderful sauce for our veggie lasagna
5:45
and i've started layering in my pan and
5:48
i'm just going to continue layering
5:49
those until it's the way i like it now
5:52
i've got shredded mozzarella sliced
5:55
provolone my cottage cheese and egg
5:57
mixture and the greatest new things that
6:00
the grocery store is now bringing to us
6:03
is these wonderful no cook pasta strips
6:06
for lasagna so i'm just going to
6:08
continue to layer this i'm going to come
6:11
in here with another layer of our
6:15
and i've used mushrooms yellow squash
6:17
zucchini squash carrots onions bell
6:20
peppers and it's so good
6:36
and we're just going to lay that across
6:40
and a little bit of my
6:42
cottage cheese i'm going to just dot
6:49
and i'm going to top it with just a wee
6:56
a little bit more grated cheese
7:05
that wonderful provolone cheese that's
7:10
so i'm gonna just dribble
7:12
a little bit more vegetables on top of
7:15
so in the oven this goes at 350 degrees
7:27
so there we go that's all settled
7:31
hey y'all it's a good thing you got back
7:33
when you did because i was fixing to get
7:36
started without you look at this
7:39
all those flavors from my garden
7:42
taste so good with that pasta and the
7:47
the lasagna is out of this world y'all
7:54
hey y'all it's paula dean now if you
7:56
enjoyed this video be sure to like it
7:59
and click the subscribe button as well
8:02
as a notification bell to be alerted
8:07
love and best dishes y'all
