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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vegetarian Lasagna Recipe

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This recipe for Vegetarian Lasagna is from Pat's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 tbsp vegetable oil
• 1 onion, chopped
• 5 cups, sliced mushrooms
• 1 jar tomato sauce
• 1 package (300g) frozen spinach, thawed
• 2 cups 1% cottage cheese
• 1 egg
• ¼ tsp each salt and pepper
• ¾ lb fresh lasagna noodles
• 2 cups shredded mozzarella
• ¼ freshly grated parmesan cheese
Directions:
Directions:
In skillet, heat oil over medium-high heat; cook onion and mushrooms for about 7 minutes or until liquid has evaporated. Stir in tomato sauce; set aside.

Squeeze excess moisture from spinach; place in bowl and combine with cottage cheese, egg, salt, and pepper; set aside.

Spread 1/2 cup of the sauce in greased baking dish. Top with 1 layer of lasagna noodles, trimming to fit if needed; spread with 1/4 of the sauce. Spread with 1/3 of the cheese mixture; sprinkle with 1/2 cup of mozzarella. Beginning with noodles, repeat layers twice.

Arrange layer of noodles over top. Spread with remaining sauce; sprinkle with remaining mozzarella and Parmesan. Bake at 350º in oven for 30-40 minutes or until bubbly. Let stand for 10 minutes before serving.

 

 

 

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