Vegetarian Lasagna – a delicious recipe with broccoli, cauliflower, whole wheat lasagna noodles, tomato paste, low-fat cottage cheese, eggs. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pot of water to a boil and cook the lasagna noodles until tender, about 10 to 12 minutes.
2
Drain and rinse under cold water.
3
Spread out flat until ready to use.
4
Blend tomato paste and garlic; beat at medium speed until smooth. Combine cheese with eggs and Parmesan.
5
To assemble the casserole, layer about 1/2 cup of the tomato sauce in the bottom of a 9 x 13-inch baking dish coated with nonstick spray.
6
Place 1/3 of the lasagna noodles across the bottom of the dish, overlapping. Spread half the cheese mixture over the noodles.
7
Top with another third of noodles.
8
Layer the remaining cheese and noodles and pour the rest of the sauce over the noodles.
9
Spread Mozzarella on top. Bake at 375u00b0 for 35 to 45 minutes.
1222
kcal
Calories
75
g
Fat
61
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb. broccoli, 1 lb. cauliflower, 8 oz. whole wheat lasagna noodles, 1/2 c. tomato paste, and more.
Yes, Vegetarian Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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