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Nutritional Info
  • 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

View full nutritional breakdown of Vegetarian "NO COOK NOODLE" LASAGNA calories by ingredient
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Vegetarian "NO COOK NOODLE" LASAGNA

Submitted by: SLACHETKA103145

Introduction

Printed original from COOKS.COM and modified to make vegetarian Printed original from COOKS.COM and modified to make vegetarian
Number of Servings: 12

Ingredients

    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

Directions

Step 1: Sautee TVP with onions, pepper and garlic. Add spaghetti sauce, sugar and all spices. Cook on low heat for 15 minutes, stirring occasionally.

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
mixture.

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.






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