vegetarian lasagna
(1 RATING)
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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prep time
30 Min
cook time
1 Hr 15 Min
method
Bake
yield
10- +
Ingredients
- 16 ounces fat-free cottage cheese
- 16 ounces fat-free mozzarella cheese--grated
- 1/2 cup fat-free egg substitute
- 2-----10 ounces pkgs chopped frozen broccoli--defrosted and completely drained
- 1-----16 ounce pkg. lasagna noodles
- 1-----32 ounce jar fat-free spaghetti sauce
- - oregano to taste
- - pepper to taste
How To Make vegetarian lasagna
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Step 1DO NOT COOK NOODLES.
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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