Vegetarian Lasagna
I like to serve this lasagna when a vegetarian friend comes to visit. It's very satisfying.—Ovileda Caissie, St. Jacques, New Brunswick
Ingredients
- 12 uncooked lasagna noodles
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1 garlic clove, minced
- 2 tablespoons canola oil
- 1-1/2 cups sliced fresh mushrooms
- 1 can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon each dried basil, thyme and pepper
- 1 cup 1% cottage cheese
- 1 large egg, lightly beaten
- 2 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
Reviews
First of all only 3 lasagna noodles fit across the baking dish, and I needed at least 2 cups of mozza cheese to barely do the job, so I dont know how 1 cup can stretch into 3 layers that would be very skimpy, I mixed the parmesan cheese into the cottage cheese mixture just like a recipe I used back in high school, I also added red pepper to the mushroom mixture. I'll see how it turns out when its baked.
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