VEGETARIAN LASAGNA

Vegetarian Lasagna Recipe

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Leila Rockwell

By
@leilaroc

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-+
Prep:
30 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

  • 16 oz
    fat-free cottage cheese
  • 16 oz
    fat-free mozzarella cheese--grated
  • 1/2 c
    fat-free egg substitute
  • 2-----10 oz
    pkgs chopped frozen broccoli--defrosted and completely drained
  • 1-----16 oz
    pkg. lasagna noodles
  • 1-----32 oz
    jar fat-free spaghetti sauce
  • ·
    oregano to taste
  • ·
    pepper to taste

How to Make VEGETARIAN LASAGNA

Step-by-Step

  1. DO NOT COOK NOODLES.
  2. In a large bowl, mix all the ingredients except the noodles and 2/3 of the shredded mozzarella to make the sauce.
  3. Lightly 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.)
  4. To 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.
  5. Chopped spinach or sliced zucchini can be substituted for the chopped broccoli. A combination of vegetables can also be used for variety.

Printable Recipe Card

About VEGETARIAN LASAGNA

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian




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