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Here is a recipe for a yummy, cheesy vegetarian lasagna that I came up with.
The cheese sauce is based on the filling for the Jumbo Stuffed Shells. Goes over great at potlucks.
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Vegetarian Lasagna |
Ingredients:
- 9 cooked lasagna noodles
- 2cups (1lb) Ricotta cheese.
- 2cups (1lb) Cottage cheese.
- 8oz Shredded Mozzarella cheese.
- ½cup Parnassian Cheese.
- ½tsp salt.
- ¼tsp ground pepper.
- 1pkg Frozen chopped spinach (thawed and drained).
- 8 Medium fresh mushrooms, sliced.
- 1cup Spaghetti Sauce.
- ¾cup chopped broccoli.
- ½cup chopped carrots.
Directions:
- Cook the noodles according to the package directions.
- In a large bowl, mix the four cheeses, salt and pepper and divide equally.
- Add the spinach to half the cheese mixture.
- Add the broccoli and carrots to the other half of the cheese mixture.
- Assemble the Lasagna as follows:
- Bottom layer is three noodles.
- Cover this with the spinach and cheese mixture.
- Cover that with three more noodles.
- Cover that with the broccoli/carrots and cheese mixture.
- Layer the sliced mushrooms on top of the cheese.
- Follow with the last three noodles.
- Spread the Spaghetti sauce over the top.
- Sprinkle with more shredded mozzarella cheese.
- Bake at 350 degrees for 45 minutes.
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