"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Vegetarian Lasagna Recipe

  Tried it? Rate this Recipe:


This recipe for Vegetarian Lasagna, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Nguyen
Added: Friday, September 11, 2009


1 pound box lasagna noodles
6 cups marinara sauce (store bought or see recipe below)
24 ounces low-fat cottage cheese (for a richer texture, use ricotta cheese)
32 ounces shredded mozzarella cheese
1/2 cup chopped herbs (basil, oregano, or thyme)
2 eggplants , cut into circular slices 1/4–1/8-inch thick
6 to 8 zucchini , cut lengthwise into slices 1/4–1/8-inch thick
5 to 6 portobello mushrooms , thinly sliced
2 red onions , thinly sliced
4 tablespoons olive oil
4 cloves garlic
3/4 cup chopped onions
2 cans (28 ounces) diced tomatoes
1/3 cup chopped basil

Sauté or oven-roast the vegetables until they are cooked through. Set aside.

To make the marinara sauce, begin by heating the olive oil in a pan over medium heat. Add the chopped onions and stir until golden brown. Add the garlic and tomatoes and simmer for 25 minutes. Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.

Preheat the oven to 350°. In the bottom of a 16" x 12" pan (a disposable pan is best), place a layer of dry noodles. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese. Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process. Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.

Cover the pan with plastic wrap, then wrap tightly with aluminum foil. Bake for 35 minutes, or until a knife pokes easily through the lasagna. Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.

Remove lasagna from the oven and let sit for 20 minutes. Garnish with fresh basil leaves or other fresh herbs.

(You can double the recipe to make 2 lasagnas and freeze an uncooked one. Bake the frozen lasagna for 50 minutes instead of 35.)




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!