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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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You won't miss the meat in this yummy lasagna! Ingredients:
1 lb mushroom, sliced |
1 eggplant, peeled and diced |
2 garlic cloves |
1 onion, diced |
1 (28 ounce) can diced tomatoes |
14 ounces diced tomatoes |
1 tablespoon basil |
1 1/2 teaspoons salt |
1 egg, beaten |
2 lbs cottage cheese |
1 cup parmesan cheese |
2 teaspoons salt |
1 1/2 teaspoons pepper |
2 teaspoons dried parsley |
10 ounces cooked lasagna noodles |
6 cups shredded mozzarella cheese (approx) |
Directions:
1. Sauté vegetables in olive oil. Add tomatoes 1 1/2 t salt, basil, garlic and simmer on low.
2. Meanwhile boil the noodles al dente.
3. Mix eggs, 2 t salt 1 1/2 t pepper, parsley, cottage cheese, parmesan cheese.
4. In a casserole dish layer noodles, cheese filling, sauce, mozzarella. Repeat.
5. Bake at 350°F for 30 minutes till bubbly.
6. Let set for 10 or 15 minutes before serving.
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