How to Bake a Vegetarian Lasagna

Low fat, low calorie healthy vegetarian/vegan lasagna recipe. Quick and easy for a full-filling meal.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Two 1 pound packages lasagna, noodles
• 2 medium onions, chopped
• 2 green peppers, chopped
• 4 cups broccoli, chopped
• 4 cups cauliflower, chopped
• 2 pounds low fat cottage cheese
• 4 cups Mozzarella cheese, grated
• 1 pound tomato sauce
• 1 pound tomato juice
• 2 tablespoons cooking oil
• 1 clove garlic, minced
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 2 teaspoons Italian spice mix

1. Prepare the vegetables and set aside.

2. Spread 2 tablespoons cooking oil in bottom of a large baking pan You can also use two medium sized pans.

3. Layer one package of uncooked lasagna; noodles on bottom of pan,
   overlapping 1/2 inch.

4. Top the noodles with half of the peppers, broccoli, onion and
   cauliflower.
   
   You can use spinach if for cauliflower and/or broccoli. Slice white button mushrooms can be used also.

5. Cover vegetables with 1 pound of the cottage cheese. Top cottage
   cheese with 2 cups of the Mozzarella.
   
   Pour 1/2 pound of tomato sauce over Mozzarella cheese then lightly sprinkle with seasonings and minced garlic.

6. Repeat layers starting with noodles.
   
   Pour the remaining 1/2 pound tomato juice over completed layers. Fill the pan with tomato juice leaving 1/2" from the top, to prevent spilling over during boiling.

7. Bake at 300 degrees F for 55-60 minutes. Remove from oven and cool for 10-15 minutes. Serve with more Parmesan cheese, if desired.