Vegetarian Lasagna
From chefmeow 15 years agoIngredients
- 8 lasagna noodles shopping list
- 14-1/2 ounce can tomatoes shopping list
- 1 cup chopped celery shopping list
- 2 sweet red peppers chopped shopping list
- 2 bay leaves shopping list
- 1 egg beaten shopping list
- 1/4 cup grated parmesan cheese shopping list
- 10 ounce package frozen chopped broccoli shopping list
- 15 ounce can tomato sauce shopping list
- 1 cup chopped white onion shopping list
- 1-1/2 teaspoon dried basil crushed shopping list
- 1 clove garlic minced shopping list
- 2 cups cottage cheese shopping list
- 1 cup shredded mozzarella cheese shopping list
How to make it
- Cook noodles and broccoli separately according to package and drain well then set aside.
- Stir together undrained tomatoes, tomato sauce, celery, pepper, basil, bay leaves and garlic.
- Bring to boiling then reduce heat and simmer uncovered for 25 minutes stirring occasionally.
- Remove bay leaves.
- Meanwhile stir together egg, cottage cheese, parmesan cheese and 1/4 teaspoon pepper.
- Stir in broccoli then spread 1/2 cup of sauce in rectangular baking dish.
- Top with half the noodles half the broccoli mixture and half of the remaining sauce.
- Repeat layers ending with sauce then bake uncovered at 350 for 25 minutes.
- Sprinkle with mozzarella then bake 5 minutes longer and allow to stand 10 minutes and serve.
People Who Like This Dish 3
- sassysue Dayton, OH
- david3000 Indianapolis, IN
- lacrenshaw Horsham, PA
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
The search for a vegetable lasagna recipe may just be over thanks to you, chefmeow! This recipe just doesn't stop packing on the flavor, does it?! Thanks, meow and my FIVE.
Lorrainelacrenshaw in Horsham loved it
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