This recipe, like the others, is vegetarian but you would never know it. I baked 3 of these for Dan's work Christmas party this year and no one had a clue it was vegetarian. You can feel free to add meat instead of the meatless crumbles.
LASAGNA
- 1 bag Morningstar farms meatless cumbles (or 1 lb meat)
- 1 onion chopped
- other additions include shaved carrot, mushrooms, zucchini, etc.
- 2 cans petite diced tomato
- 2 cans tomato paste
- 1 T basil
- 1/2 T oregano
- 12 lasagna noodles (I have never used the ones that you don't have to boil)
- 1 pint cottage cheese
- 1/2 cup parmesan cheese shredded or grated
- 2 eggs beaten
- 2 T parsley
- 1 lb mozzarella
Boil your lasagna noodles according to the package. Sometimes I break my noodles in half if my big pot isn't available. Once finished flood pot with cold water. When noodles are ok to touch lay flat to dry on either paper towels, parchment paper or wax paper.
Cook your meat or meatless crumbles with the chopped onion. If using a lot of veggies cook separately. Add diced tomato, tomato paste, basil, and oregano to meat/veggie mix. Simmer for 30 mins stirring occasionally.
While that's cooking mix your cottage cheese, parmesan, parsley and eggs together in a big bowl.
Spray your lasagna pan with non-stick spray.
Layer as follows:
On bottom - 1/3 lasagna noodles, 1/2 cottage cheese mix, 1/3 sauce, cover sauce with a layer of mozzarella.
Middle - 1/3 lasagna noodles, 1/2 cottage cheese mix, 1/3 sauce, cover sauce with a layer of mozzarella.
Top - 1/3 lasagna noodles, remaining sauce & mozzarella
To cook immediately bake in preheated oven at 375 for 30-45 mins. (My bake time is more like 45 mins due to altitude.)
To freeze: cover with tin foil and put in freezer.
To bake after frozen: thaw in fridge 2 days. Bake in preheated oven at 400 with tin foil covering for 45 mins. Remove tin foil. Continue baking another 15 mins. If your at altitude or have an old oven, you may need to bump up the timing to 60 mins and another 15 without the tin foil.