Vegetarian "NO COOK NOODLE" LASAGNA

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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


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.