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Meatless Lasagne Recipe

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This recipe for Meatless Lasagne, by , is from The Jones 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!

Debbie Jones


8 oz. lasagne noodles (10 -11 noodles)
2 eggs
2 c. cottage cheese ( reduced fat if counting calories)
2 c. ricotta cheese ( reduced fat if cutting calories )
1½ tsp. dried Italian seasoning
2 c. sliced fresh mushrooms.
1 small onion, chopped
1 clove garlic, minced or Minced garlic from a jar
2 T. flour
½ to 1 tsp. pepper
1¼ c. milk
2 - 10 oz. pkg. frozen chopped spinach or broccoli (thawed and throroughly drained)
1 med. carrot, shredded (½ c.)
¾ c. shredded Parmesan
8 oz. shredded mozzarella cheese (2 c.)

Cook lasagne noodles accordingly to pkg. directions; drain.Set aside. Beat eggs; stir in cottage cheese, ricotta, and Italian Seasoning. Set aside. In skillet cook mushrooms, onion, and garlic in hot butter until tender. Stir in flour and pepper; add milk all at once. Cook and stir until bubbly and stir 1 more minute. Stir in spinach, carrots, and ½ c. Parmesan cheese.
⅓ cottage cheese
⅓ spinach mixture
Sprinkle ½ mozzarella cheese
Repeat layers 2 more times
Sprinkle with remaining Parmesan cheese.

Can chill up to 48 hours
Bake at 350º for 35 min.
Let stand for 10 min. before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Long— but worth it
Personal Notes:
Personal Notes:
Lasagne is always worth the extra time that it takes to make. This recipe came from the Des Moines Register.




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