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Vegetable Lasagne 1
Vegetable Lasagne 2

Lentil Lasagna

9 lasagna noodles
1 pkg. frozen spinach
1 lb. cottage cheese
1/2 c. dry lentils
1 c. grated cheddar
1 c. grated mozzarella
1/2 c. Parmesan
large jar of spaghetti sauce (I use Prego or Classico)

Cook lentils in boiling water for about 20 minutes, drain.
Thaw spinach in microwave, press out liquid. Cook noodles al dente.
Make layers in oblong baking pan as follows: sauce, noodles, sauce,
cottage cheese, lentils, spinach, cheddar & mozzarella, more sauce.
Cover top layer of noodles with sauce, sprinkle with Parmesan.
Bake at 375F for 30-35 minutes. Add 1/2 lb. sliced sauteed mushrooms
to sauce if desired. For variation use black beans instead of lentils.

Vegetable Lasagne 1

1 lb. spinach, fresh
2 T margarine
1 lb. carrots, sliced
2 c. broccoli flowerets
2 c. vegetable broth
1 c. milk
1/2 c. onion, chopped
6 T. margarine
1/2 c. all-purpose flour
1/2 c. dry white wine
1 c. Parmesan
4 oz. ea. Swiss cheese, Provolone
10 ea. Lasagna noodles
2 c. Tomato Sauce

Steam spinach until tender. Drain and squeeze until barely moist.
Finely chop spinach. Combine chopped spinach, 2 T. margarine, and
salt and pepper to taste; set aside. Steam carrots & broccoli until
tender. Combine spinach, carrots, & broccoli, and set aside. Combine
vegetable broth & milk in a saucepan. Cook over medium heat until
warm; remove from heat, set aside. Saute chopped onion in 1/4 c.
margarine in large skillet until tender. Add flour, and cook
3 minutes, stirring constantly. Add warm broth mixture and wine;
simmer 5 minutes or until mixture is thickened, stirring constantly.
Remove from heat and set aside. Combine cheeses. Arrange lasagna
noodles in lightly greased 13x9 baking dish. Layer 1/4 white sauce,
1/2 vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat
layers. Spread tomato sauce over top. Sprinkle with remaining
1/3 cheese. Bake uncovered, at 350F for 35 minutes. Let lasagna
stand 10 minutes before serving.

Vegetable Lasagne 2

1/3 c. oil
1 onion, diced
1 tsp. garlic powder
1 eggplant, diced
1/4 lb. mushrooms, sliced
1 1-lb. can tomatoes
1 15-oz. can tomato sauce
1/2 c. water
1 carrot, shredded
1/4 c. chopped parsley
2 tsp. oregano
1 tsp. basil
10-16 lasagna noodles
2 c. ricotta cheese
2 c. shredded mozzarella
1-1/2 c. grated Parmesan

Heat oil in frying pan. Saute onion, eggplant, & mushrooms, stirring
frequently for 15 minutes. Add tomatoes and their liquid, tomato sauce,
carrot, parsley & seasonings. Bring to a boil, then reduce heat and
simmer, covered for 15 minutes. Cook noodles according to package
directions. Drain. Oil a 9x13 or larger pan. Spread 1/4 of sauce
in bottom. Arrange 1/3 of noodles over sauce. Dot noodles with 1/3
of ricotta. Sprinkle with 1/3 of mozzarella, the 1/4 of Parmesan.
Repeat layering two more times. Spread remaining sauce over top and
sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350F for
50 minutes.


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