Kosher Three Cheese Vegetable Bake Recipe

About this recipe

A hearty and satisfying kosher dinner featuring layers of lasagna noodles, creamy cheeses, and a medley of vegetables, baked to perfection.

Ingredients

• 500 g Barilla Lasagne Durum Wheat Pasta
• 200 g Mother Dairy Paneer
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 200 g Milky Mist Cream Cheese
• 1 Pack Button Mushroom (Anabe)
• 16 g Orika Oregano

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a skillet over medium heat, cook 1/2 cup chopped onions and 1/2 cup chopped green pepper until softened, about 5 minutes.
3. 3. Stir in 1 package of cream cheese, 1/2 cup milk, 1 cup of sliced button mushrooms, 1/4 cup chopped pimento, and 1/2 teaspoon dried oregano. Mix well and heat through.
4. 4. In a 13 x 9-inch baking dish, spread half of the cooked lasagna noodles (8 oz total). Layer with half of the vegetable sauce, 1 1/2 cups cottage cheese, 8 oz shredded mozzarella cheese (as a substitute for American cheese), and 1/2 cup grated Parmesan cheese.
5. 5. Repeat the layers with the remaining noodles, vegetable sauce, cottage cheese, mozzarella cheese, and Parmesan cheese.
6. 6. Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden on top.
7. 7. Let the dish rest for 5 minutes before serving. Enjoy your kosher three cheese vegetable bake!