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Herbed Vegetarian Lasagna

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Finally, a Vegetarian Lasagna that your palate will fall in love with! This Vegetarian Lasagna will make your taste buds crave for more! Why not start with it right away?
Ingredients
  Whole wheat lasagna noodles 8 Ounce
  Non stick spray 1
  Tomatoes 4 Large, peeled if desired and seeded
  Tomato paste 1⁄2 Cup (8 tbs)
  Scallions 2
  Tamari/Soy sauce 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Basil 2 Teaspoon
  Oregano 1 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Low fat cottage cheese 3 Cup (48 tbs)
  Eggs 2 , beaten
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Part skim mozzarella cheese 4 Ounce, thinly sliced
Directions

Bring a large pot of water to a boil and cook the lasagna noodles until al dente, about 10 to 12 minutes.
Drain and rinse under cold water.
Spread out flat until ready to use.
Meanwhile, place the tomatoes in a blender with the tomato paste, scallions, tamari, garlic, basil, oregano, and marjoram.
Process on low to medium speed until smooth.
Combine the cottage cheese with the eggs and Parmesan.
To assemble the casserole, layer about 1/2 cup of the tomato sauce in the bottom of a 9 X 13-inch baking dish coated with no-stick spray.
Place a third of the lasagna noodles across the bottom of the dish, overlapping as necessary.
Spread half the cheese mixture over the noodles.
Top with another third of the noodles.
Then layer the remaining cheese and noodles and pour the rest of the sauce over the noodles.
Arrange mozzarella on top.
Bake at 375° for 35 to 45 minutes.
Let stand about 10 minutes before serving.

Recipe Summary

Method: 
Baked
Dish: 
Noodle
Ingredient: 
Vegetable

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