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Vegetarian Lasagna

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Ingredients
  No salt added canned tomatoes 16 Ounce
  No salt added tomato sauce 12 Ounce
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Black pepper To Taste
  Olive oil 1 Tablespoon
  Onions 2 Large, chopped
  Garlic clove 1 Large, minced
  Mushrooms 6 Ounce, chopped
  Carrot 1 Large, scraped and chopped
  Green pepper 1⁄2 , chopped
  Lasagna noodles 8 Ounce
  Parmesan cheese/Other sharp italian cheese 3 Ounce, grated
  Skim milk mozzarella 5 Ounce, sliced
  Low fat cottage cheese 6 Ounce
Directions

Simmer tomatoes, tomato sauce, oregano, basil and pepper while you prepare other ingredients.
Heat oil in skillet and saute onions and garlic until onion is limp.
Add mushrooms, carrot and green pepper and saute over high heat to evaporate liquid quickly.
Cook lasagna noodles according to package directions.
When vegetables are softened, combine with tomato mixture and simmer another 15 minutes, longer if you are still preparing the other ingredients.
To assemble: Cover the bottom of a 12x8x2 freezer to oven to table casserole with several spoonfuls of sauce.
Crisscross layers of noodles, spread with half of cheeses, then with noodles.
Spread with remaining cottage cheese, Parmesan and all of sauce.
Top with remaining mozzarella or divide ingredients in half and assemble in two smaller casseroles.
Wrap and freeze.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Interest: 
Party

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