Are you looking for a great Meatless lasagna Recipe? Look no further. All ingredients and cooking instructions to create a tasty meal are listed below. If you enjoy our Meatless lasagna Recipe, share your comment below.
1/4 cup butter or margarine 2 medium carrots, finely chopped 2 stalks celery, finely chopped 1 medium green bell pepper, chopped 2 medium onions, chopped 2 medium zucchini, sliced 1 (16 ounce) can tomatoes, cut up 1 (12 ounce) can tomato paste 2 bay leaves 3 cloves garlic, minced 1/4 cup snipped parsley 1 teaspoon dried basil, crushed 3/4 teaspoon salt 1/2 teaspoon dried oregano, crushed 1/2 teaspoon dried thyme, crushed 1/4 teaspoon pepper 2 cups sliced fresh mushrooms 10 lasagna noodles, cooked, rinsed and drained (about 8 ounces) 2 cups cream-style cottage cheese, drained 8 slices mozzarella cheese, torn 1/4 cup grated Parmesan cheese Snipped parsley (optional)
In a large saucepan melt butter or margarine. Stir in carrots, celery, green pepper and onion. Cover and cook for 10 minutes, stirring frequently. Add zucchini, undrained tomatoes and tomato paste; mix well. Add bay leaves, garlic, parsley and seasonings. Cover and simmer for 30 minutes; remove cover and continue simmering 10 to 15 minutes more or until thickened to desired consistency. Stir in sliced mushrooms; cook 5 minutes more. Remove from heat; discard bay leaves.
In a 13 x 9-inch baking pan layer one-third of the noodles, vegetable sauce, cottage cheese and mozzarella. Repeat twice, ending with mozzarella. Sprinkle Parmesan over all. Cover with foil; place on a baking sheet. Bake at 350 degrees F for 45 minutes; remove foil and continue baking 10 minutes more or until cheese is golden. Remove from oven; let stand 10 minutes before serving. If desired, garnish with snipped parsley.