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Vegetarian Lasagna Recipe

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This recipe for Vegetarian Lasagna, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CC Bennett
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb lasagna noodles, cooked in
unsalted water
3/4 cup mozzarella cheese,
grated
11/2 C fat free cottage cheese*
1/4 cup Parmesan cheese, grated
11/2 cup raw zucchini, sliced
21/2 cup no salt added tomato sauce
2 tsp dried basil
2 tsp dried oregano
1/4 cup onion, chopped
1 clove garlic
1/8 tsp black pepper

Directions:
Directions:
Preheat oven to 350 F. Lightly spray 9- by 13-inch baking dish with vegetable oil spray. In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside. In medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside. Combine tomato sauce with remaining ingredients. Spread thin layer of tomato sauce in bottom of baking dish. Add a third of noodles in single layer. Spread half of cottage cheese mixture on top. Add layer of zucchini. Repeat layering. Add thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil. Bake for 3040 minutes. Cool for 1015 minutes.

Personal Notes:
Personal Notes:
In loving memory of Mutt Steele and her many years as a breast cancer survivor.

 

 

 

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