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Vegetable Lasagna
3 Review(s)
1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
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.
1
1 Tbsp. oil
2
1 medium thinly sliced carrot
3
1 medium chopped onion
4
1 clove minced garlic
5
2 cans (28oz/796mL) Catelli Thick & Chunky Tomato Basil Blast Pasta Sauce
6
2 tsp. dried Italian seasoning
7
1 can (284mL) cut, waxed beans, drained
8
1 can (284mL) cut green beans, drained
9
6 lasagna noodles, cooked
10
3 cups cottage or ricotta cheese
11
2 eggs
12
3 cups grated Cracker Barrel Mozzarella Cheese
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How do I make it ?
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Step 1
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. #tags
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