Vegetarian lasagna

Vegetarian lasagna



  • pkg - 1 oz
  • garlic powder - 1 tsp
  • low-fat cottage cheese - 2 c
  • chopped onion - 1 c
  • chopped fresh parsley - 1 Tbsp
  • grated Parmesan - 1/2 c
  • 1 lb - 4 c
  • seasoned salt - 1/2 tsp
  • dried leaf oregano - 1 tsp
  • egg whites, slightly beaten - 2 item
  • dried leaf basil - 1/2 tsp
  • bite size pieces broccoli - 1 c
  • spaghetti or marinara sauce - 3 c
  • box lasagna noodles too much - 1 oz

How to make vegetarian lasagna:

In a medium saucepan, combine carrots, broccoli, spinach, onion and all seasonings. Add just enough water to prevent mixture from sticking. Simmer for 30 minutes, or until all the liquid is absorbed.

Meanwhile, cook lasagna noodles according to package directions. Drain and quickly rinse in cold water to stop cooking; drain again and set aside. Preheat oven to 350°. Reserve 2 cups Mozzarella cheese. In a small bowl, mix cottage cheese, remaining Mozzarella, Parmesan and egg whites; set aside. Pour about 1/2 cup spaghetti sauce into a large lasagna pan. Place a layer of noodles over sauce. Add layers of vegetables, cottage cheese mixture and sauce. Continue layering until all ingredients are used, ending with sauce. Sprinkle remaining Mozzarella over top. Bake, uncovered, for 1 hour. Let stand 10 minutes before cutting. Yields 10 servings.

Recipe categories: Lunch/snacks, Casseroles, One Dish meal.

Vegetarian lasagna
Average rating: 3.3 of 5, total votes: 8
Cook. Time: PT55M
Total Time: PT55M

Cause of complaint:

Related ingredients:
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