Vegetarian Lasagna
 
 
Author:
Recipe type: Vegetarian entree
Ingredients
  • 1 lb (16 oz) package lasagna noodles
  • 1 can veggie meat
  • 1 tbsp of oil
  • 1 (8 oz) can tomato sauce
  • 1 (28 z can crushed tomatoes
  • 1 Tbsp chopped fresh parsley
  • 1 clove garlic, crushed
  • ½ ts[n dried oregano
  • ½ cup minced onion
  • ⅛ tsp white sugar
  • 1½ tsp dried basil
  • 1½ tsp salt
  • 1 lb small curd cottage cheese
  • 3 eggs
  • ¾ cup grated Parmesan cheese
  • 2 tsp salt
  • ¼ tsp ground black pepper
  • 1 pound shredded mozzarella cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Bring a large pot of lightly salted and 1 tbsp oil of water to a boil. Add noodles and cook for 8 to 10 minutes or until tender; drain and set aside.
  3. Place veggie meat in a large, deep skillet. Cook over medium high heat until even heated. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
  4. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper. This makes your Ricotta.
  5. In a 9 x 13 inch baking pan, place 2 layers of noodles on the bottom of dish; layer ½ of the Ricotta mixture, ½ of the mozzarella cheese and ½ of the sauce; repeat layers.
  6. Cover with aluminum foil and bake in preheated oven for 30. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/vegetarian-lasagne/