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Vegetarian Lasagna Recipe

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This recipe for Vegetarian Lasagna, by , is from The Hilton 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!

Rhiannon Durnakowski


1 lb box lasagna noodles
6 c marinara sauce
24 oz low-fat cottage cheese (for a richer texture, use ricotta cheese)
32 oz shredded mozzarella cheese
1/2 c 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 tbspolive oil
4 cloves garlic
3/4 c chopped onions
2 cans (28 ounces) diced tomatoes
1/3 c chopped basil

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

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.




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