Make Vegetarian Lasagna

Meatless lasagna is so great tasting and so healthy to eat that even those non-vegetarian lasagna lovers will never miss the meat. Add a tossed salad on the side, and you are enjoying one of the most favored of all meatless dishes.

Ingredients

  • 1 pkg lasagna noodles
  • one 24 oz jar tomato pasta sauce or sauce of your choice
  • one 24 oz cottage cheese
  • 3 eggs well beaten
  • one 8 oz pkg sliced mushrooms
  • 2 medium zucchinis, sliced
  • one 12 oz mozzarella shredded cheese
  • 8 oz grated Parmesan cheese
  • olive oil spray or any spray of your choice

Steps

  1. Use separate bowls to prepare the following:
    • Add 3 beaten eggs to the cottage cheese mixed well.
    • Combine mozzarella and Parmesan cheese.
    • Sliced zucchini
    • Fresh spinach washed and cut
    • Sliced mushrooms
  2. Spray the oil onto a 9 x 13 baking pan.
  3. Cook lasagna until soft. Rinse under cold water to remove starch and place on top of the mixture.
  4. Spoon the pasta sauce over the noodles to cover.
  5. Take a large spoon and add the cottage cheese and egg mixture all over the pasta sauce you just added to the lasagna.
  6. Add a second layer of the lasagna noodles and repeat the steps until all the ingredients have been completely added. End with the cheese mixture being the top ingredient.
  7. Bake in a {{safesubst:#invoke:convert|convert}} preheated oven for about 35 to 40 minutes until the cheese has a bubbled up look and a toasty looking but not quite burned top.
  8. Finished.



Tips

  • Buy the washed and prepackaged spinach to save time in washing. Fresh spinach can be very gritty, and practically has to be washed leaf by leaf to get rid of the sand on each leaf.
  • Lasagna is best served right from the oven, although you can reheat it. Prepare ahead all the ingredients, cover with aluminum foil and place in the refrigerator. When ready to eat, remove, bake, and eat.

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