Meatless Lasagna


  • 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 oz. can tomatoes, cut up
  • 1 - 12 oz. can tomato paste
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1/4 cup snipped parsley
  • 1 tsp dried basil, crushed
  • 3/4 tsp salt
  • 1/2 tsp dried oregano, crushed
  • 1/2 tsp dried thyme, crushed
  • 1/4 tsp pepper
  • 2 cups sliced fresh mushrooms
  • 10 lasagna noodles, cooked, rinsed and drained (about 8 oz.)
  • 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 13x9-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° 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.

Servings: 8
Submitted by: Recipe Group Member
Date: Jan, 13, 2000

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