Vegetarian Lasagna
Vegetarian Lasagna is an impressive dinner. Made with 6 lasagna noodles (about 4 oz.), 2 qt. water, 2 tbsp. vegetable oil, 1 c. chopped onion and 1 1/2 c. 1/8-inch bias-cut carrots (about 4 medium), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Cook lasagna noodles in boiling water about 12 minutes.
Drain, rinse and cover with cold water.
Heat vegetable oil in saucepan. Add onions, carrots and garlic.
Saute until carrots are tender, about 10 minutes.
Add spaghetti sauce, water and spices.
Bring to a simmer.
Beat eggs and blend in cottage cheese, Parmesan cheese and vegetables.
Spread a thin layer of sauce over bottom of 9 x 13-inch baking pan.
Cover with layer of noodles.
Cover with half of sauce.
Repeat.
Cover with foil and bake at 350Β° for 35 minutes.
Remove foil.
Arrange olive slices over top and sprinkle with cheese.
Bake, uncovered, about 15 minutes, or until center is bubbly.
Let cook about 10 minutes to set layers.
Cut 2 x 3 into 4 1/2 x 4-inch pieces.
Yield
6 servings.
Approximate calories: 326.
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