Vegetarian Lasagna

Photo by Helen (#1) C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Lasagna:

  • 1

    recipe Cheese Sauce

  • 1

    (1 lb) box lasagna noodles

  • 1

    (1 lb) carton cottage cheese

  • 2

    eggs

  • 1

    (10-oz) box frozen broccoli cuts

  • 1

    (8 oz) can undrained mushrooms

  • 2

    fresh unpeeled, sliced zucchini

  • 1

    (6 oz) can drained, sliced water chestnuts

  • 1

    (8 oz) pkg shredded Cheddar Cheese

Directions

Cheese Sauce: 5-TB butter or margarine 10-oz can Cream of Chicken Soup 10-oz can Cream of Celery Soup 1/2-soup can of Kraft's Mayonnaise 8-oz jar Cheez Whiz Salt & Pepper to taste Put it all into l 1/2 qt saucepan. Cook over medium heat, stirring constantly till smooth and piping hot. Set aside. Lasagna: While the cheese sauce is cooling, prepare lasagna noodles, per box directions, cooking until tender. Drain. Meanwhile put cottage cheese & eggs through blender till smooth, using high speed about 1 minute. Set aside. Put the next 4 vegetables together with just enough water to cover them in saucepan and cook till broccoli and zucchini are almost tender. Drain and set aside. Assemble the lasagna: Spread 1/3 of the cheese sauce over bottom of greased 10x13x2" baking pan or dish. Arrange 1/3 of the noodles in flat pieces over that and 1/3 of cottage cheese mixture over noodles. Spread 1/3 of vegetables over that. Repeat until with another 1/3 of each of those ingredients, twice more, using up each of them. Sprinkle the 8 oz Cheddar Cheese over the top and bake uncovered at 350F about 45 to 50 mins or till bubbly and piping hot. Cool in dish 10 minutes before cutting to serve 6 to 8 Left-overs keep if covered and refrigerated to be used within a week. Does not freeze well because of mayonnaise in the sauce.

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