Vegetarian Lasagna

* Exported from MasterCook II *

Vegetarian Lasagna

Recipe By : Pete Brokaw brokaw@flamingo.weeg.uiowa.edu
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 x450 g packages lasagna noodles
2 onions -- chopped
2 green peppers -- chopped
4 cups broccoli -- chopped
4 cups cauliflower (1 head) -- chopped
900 g low-fat cottage cheese
4 cups Mozzarella cheese -- grated
900 g tomato sauce
900 g tomato juice
30 ml cooking oil
1 clove garlic -- minced
basil
oregano
rosemary or
Italian spice mix

1. Spread 2 Tbls. oil in bottom of extra large baking pan (or use 2 23x33=
cm. pans).

2. Layer one package UNCOOKED noodles on bottom of pan, or pans,=
overlapping 1 cm

3. Top noodles with half of the onions, peppers, broccoli, and cauliflower.

4. Cover vegetables with 1 carton of the cottage cheese. Top cottage cheese
with 1 1/2 - 2 cups of the Mozzarella. Pour 1 can of tomato sauce over
Mozzarella. Lightly sprinkle with minced garlic and seasonings.

5. Repeat layers, beginning with noodles.

6. Pour tomato juice over completed layers, taking care to fill the pan no
more than 1 cm from the top, to prevent boiling over.

7. Bake for 50-60 minutes at 180 =F8C .

8. Let cool for 10 minutes and serve with Parmesan cheese, if desired.

Difficulty : easy.
Precision : measure ingredients.

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