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Vegetarian lasagna

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Ingredients/Components

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.

Rating:

3.3

Average rating: 3.3, total votes: 8

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