"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Veggie Lasagna Recipe

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This recipe for Veggie Lasagna, by , is from The Circus Folk Family 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!

Laurie Miller


1 small green pepper, chopped small
1 medium onion,
chopped small
1/4 pound small mushrooms,
2 cloves garlic (or more),

1 jar Prego sauce,
mushroom & spicy
1 can tomato sauce (26 oz)
1 can stewed tomatoes (16 oz)
1 can tomato paste (8 oz)
1/2-1 cup red wine


1 Tablespoon fresh basil
1 Tablespoon fresh oregano OR
1 teaspoon powdered oregano
1 Tablespoon fresh Italian parsley
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper


1/2 block of tofu, crumbled
1/4 cup Parmesan cheese
1 cup cottage cheese
1/2 cup ricotta cheese
grated mozzarella cheese (8-16 ounces)
6 eggs
2 Tablespoons fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon pepper

1. Sauté veggies and add to sauce and herbs. Simmer up to 2 hours.
2. Combine cheese mixture in bowl.
3. Spray 9X12 pan with Pam. Alternate layers of sauce, noodles (no need to boil first), cheese, sauce, noodles, cheese, sauce, noodles, cheese, sauce. Sprinkle with a layer of grated mozzarella cheese.
4. Bake covered at 350° for 45 minutes.
5. Let stand 10 minutes before serving.
6. Garnish with parsley.

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Personal Notes:
Personal Notes:
1993 served to Berta & Earl. Big hit! Served with Alfaro’s rosemary and garlic sour baguette and Italian veggies (see recipe under veggies) and red wine.




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