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Vegetable Noodle Bake

 Vegetable Noodle Bake
Traditional lasagna fixin's (minus the meat) make up Vegetable Noodle Bake, a satisfying casserole shared by field editor Dixie Terry, Goreville, Illinois. The egg noodles are a great substitute for the usual lasagna noodles. "If you're out of hamburger, serve the dish and no one will even notice it's meatless because it's so tasty," Dixie assures.
4 ServingsPrep: 15 min. Bake: 20 min.


  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3/4 cup canned tomato puree
  • 1/3 cup chopped onion
  • 1-1/4 teaspoons dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2-1/2 cups uncooked medium egg noodles
  • 1/2 cup 4% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup shredded American cheese


  • In a large saucepan, combine the tomatoes, tomato puree, onion,
  • oregano, garlic powder, salt and pepper. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 15 minutes.
  • Meanwhile, cook noodles according to package directions; drain.
  • Spread 1/3 cup tomato mixture in a greased shallow 2-qt. baking dish.
  • Top with half of the noodles. Spread with cottage cheese; top with
  • spinach. Drizzle with 1/2 cup tomato mixture; top with remaining
  • noodles and tomato mixture. Sprinkle with American cheese. Cover and
  • bake at 350° for 20-25 minutes or until cheese is melted.
  • Yield: 4 servings.

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Vegetable Noodle Bake (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.