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Meatless Lasagne
2 15-ounce cans tomato sauce
16 ounce can whole tomatoes (with liquid)
3 4-ounce cans mushroom stems and pieces (with liquid)
1 medium onion, chopped, about 1/2 c
2 tablespoons sugar
2 tablespoon plus 1 tablespoon dried parsley flakes
1 teaspoon plus 2 teaspoon salt
1 teaspoon basil
1 clove garlic, finely chopped
8 ounce uncooked lasagne noodles
2 12-ounce cartons creamed cottage cheese (small curd)
1/2 cup plus 1/2 cup grated Parmesan cheese
1 1/2 teaspoon dried oregano leaves
3 cup shredded Mozzarella cheese
In a saucepan, combine tomato sauce, tomatoes, mushrooms, onion,
sugar, 2 Tablespoon parsley, salt, basil and garlic. Heat to boiling,
stirring occasionally. Reduce heat and simmer uncovered 45 minutes.
Cook noodles as directed on package; drain. Preheat oven to 350
degrees. Mix cottage cheese, 1/2 cup Parmesan, 1 Tablespoon parsley,
2 teaspoon salt, and oregano. Reserve 1/2 cup tomato sauce. Layer
1/3 each of the noodles, remaining tomato sauce, Mozzarella cheese
and cottage cheese mixture in ungreased lasagne pan, 14x8x2 inches,
or baking pan, 13x9x2 inches. Repeat 2 times. Top with reserved
sauce; sprinkle with remaining Parmesan cheese. Bake uncovered 45
minutes. Let stand 15 minutes.
Serves 12
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L Vegetarian 11