Our lasagna is a classic baked pasta casserole. Tender vegetables combine with spaghetti sauce, pasta and two different kinds of cheese in this simple take on vegetarian lasagna.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
HEAT oil in saucepan over medium heat. Sauté carrot, onion and garlic until vegetables are tender, but not browned, about 5 minutes. Stir in spaghetti sauce and Italian seasoning; simmer over low heat for 5 minutes. Add beans.
Step 2
PLACE half of the vegetable sauce mixture in bottom of greased 13 x 9" (3.5L/33 x 23cm) baking dish; top with 3 lasagna noodles.
Step 3
COMBINE cottage cheese and eggs; mix well. Spread over lasagna noodles. Sprinkle with 1 cup (250mL) mozzarella cheese; top with remaining noodles. Pour remaining sauce over noodles; sprinkle remaining cheese evenly on top.
Step 4
BAKE at 350°F (180°C) for 40 minutes. Cool 15 minutes; cut into squares and serve.