- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 442.7
- Total Fat: 6.0 g
- Cholesterol: 60.3 mg
- Sodium: 946.0 mg
- Total Carbs: 74.7 g
- Dietary Fiber: 9.6 g
- Protein: 23.2 g
Vegetarian "NO COOK NOODLE" LASAGNASubmitted by: SLACHETKA103145
IntroductionPrinted original from COOKS.COM and modified to make vegetarian Printed original from COOKS.COM and modified to make vegetarian
1.5 Cups TVP
1 lg. onion, chopped
1 (48 oz.) jar Classico spaghetti sauce
3 tsp. garlic powder
2 tsps.oregano, crushed
6tsps. Italian herb seasoning
5 tbsp. sugar or to taste
1/2 tsp. salt or to taste
1/2 tsp. each pepper and cumin (if desired)
3 eggs, beaten
3 c. cottage cheese
1/4 c. Parmesan cheese, grated
3 to 4 c. Mozzarella cheese, grated
12 to 16 lasagna noodles, uncooked
1 c. hot water
Step 2: In a bowl, beat eggs. Stir in cottage cheese and Parmesan cheese; mix well.
Step 3: Spray an 8 x 15 inch lasagna pan with Pam.
Lay enough noodles to cover bottom of pan uncooked). Spread 1/3 of sauce over noodles; spread half the cheese mixture over meat sauce. Sprinkle 1 cup or more of Mozzarella cheese over cottage cheese
Repeat Step 3. Put a layer of noodles on top; spread the rest of the sauce over the noodles. Pour the hot water over all this. Cover with foil paper (tight).
Bake in 350 degree oven for 1 hour 15 minutes. Uncover; sprinkle with Mozzarella cheese. Return to oven until cheese is melted.
Serving Size: Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLACHETKA103145.