Recipe: Veggie Lasagna

You could use this recipe and sub a white sauce like al fredo for the tomato sauce.

* Exported from MasterCook *

Vegetarian Lasagna

Recipe By : Cooking in Clay
Serving Size : 12 Preparation Time :0:10
Categories : Clay Pot Low-Cal
Vegetarian

Amount Measure Ingredient -- Preparation Method
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2 cups fat-free cottage cheese
1 cup low-fat Monterey Jack cheese -- grated
1 egg white -- whipped
2 tsp oregano
2 tsp basil
1 tsp parsley
1/2 tsp olive oil
1/2 cup onion -- chopped
8 oz mushrooms -- sliced
3 cups spaghetti sauce
1 lb lasagna noodles -- cooked and drained
1/2 cup fat-free parmesan cheese
1 cup low-fat Monterey Jack cheese

Soak clay pot at least 15 min. In a mixing bowl, combine cottage cheese, 1 cuo Monterey Jack, egg white, oregano, basil, and parsley, and set aside. In skillet, heat oil over med. heat. Saute onions and mushooms till tender. Spoon a little sauce in bottom of pot. Cover with a layer of noodles and some onion-mushroom mix. Repeat layers until all ingred. are used, ending with noodles. Sprinkle with Parmesan and remaining Monterey Jack cheese. Cover and place in cold ove. Set temp. for 400. Bake for 1 hr. Remove lid to brown top for 10 min. Allow to stand for 10 min. before serving.

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