vegetarian lasagna
(1 rating)
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My Sister gave me this recipe and I never did get it made. I would like to share it with you and it will also be a memory of her for me. I lost her to cancer in 2006.
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(1 rating)
yield
10 -+
prep time
30 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For vegetarian lasagna
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16 ozfat-free cottage cheese
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16 ozfat-free mozzarella cheese--grated
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1/2 cfat-free egg substitute
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2-----10 ozpkgs chopped frozen broccoli--defrosted and completely drained
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1-----16 ozpkg. lasagna noodles
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1-----32 ozjar fat-free spaghetti sauce
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oregano to taste
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pepper to taste
How To Make vegetarian lasagna
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1DO NOT COOK NOODLES.
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2In a large bowl, mix all the ingredients except the noodles and 2/3 of the shredded mozzarella to make the sauce.
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3Lightly spray a 9x13 baking dish with cooking spray. Pour a thin layer of sauce on the bottom of the baking dish. Add 1/2 of the uncooked noodles, 1/2 of the remaining sauce and repeat using up the noodles and sauce. Top with the remaining mozzarella. Cover with seran and refrigerate over night. (If you cover with tin foil the acid in the sauce will eat holes in it.)
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4To prepare: Before baking, pour 1 1/2 cups cold water around the edges of the dish, but NOT IN THE CENTER. Bake, lightly covered,(use tinfoil sprayed with cooking spray) at 350* for 1 hour and 15 min. Let set for 15 min.
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5Chopped spinach or sliced zucchini can be substituted for the chopped broccoli. A combination of vegetables can also be used for variety.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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