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Vegetable Noodle Bake

Total Time

Prep: 15 min. Bake: 20 min.

Makes

4 servings

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.

Ingredients

  • 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

Directions

  1. 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.
  2. Meanwhile, cook noodles according to package directions; drain.
  3. 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.

Nutrition Facts

1 cup: 211 calories, 5g fat (2g saturated fat), 35mg cholesterol, 559mg sodium, 31g carbohydrate (7g sugars, 5g fiber), 12g protein.

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