Vegetable Lasagna Casserole
Serves 16-20

2 16-ounce packages of lasagna noodles
2 onions, chopped
2 green peppers, chopped
4 cups broccoli, chopped
4 cups cauliflower, chopped
2 16-ounce cartons low-fat cottage cheese
4 cups grated mozzarella cheese
2 16-ounce cans tomato sauce
1 23-ounce can tomato juice
2 Tbs. cooking oil
1 clove garlic, minced
basil, oregano, rosemary or Italian spice mix

Spread 2 tablespoons of oil in the bottom of two 9x13-inch pans. 

Layer one package uncooked noodles on bottom of pan, overlapping 1/2 inch. Top noodles with half of the chopped onions, peppers, broccoli and cauliflower. 

Cover vegetables with 1 carton of the cottage cheese. Top cottage cheese with half the mozzarella cheese. Pour 1 can of tomato sauce over mozzarella. 

Lightly sprinkle with minced garlic and seasonings. 

Repeat layers, beginning with noodles. 

Pour tomato juice over completed layers, filling the pans no more than 1/2 inch from the top to prevent boiling over. 

Bake 50 to 60 minutes at 350 degrees. Cool 10 minutes. 

Serve with Parmesan cheese, if desired. 

Yesterday's Recipe

browse recipes

Home Wedding Cakes Cakes Job Board

Measurement Help & Conversions

Send mail to PastryWiz with questions or comments about this web site.
PastryWiz
TM Copyright ©  Privacy