*  Exported from  MasterCook II  *

                            Vegetarian Lasagna

Recipe By     : Pete Brokaw brokaw@flamingo.weeg.uiowa.edu
Serving Size  : 0    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      x450 g        packages lasagna noodles
   2                    onions -- chopped
   2                    green peppers -- chopped
   4      cups          broccoli -- chopped
   4      cups          cauliflower (1 head) -- chopped
 900      g             low-fat cottage cheese
   4      cups          Mozzarella cheese -- grated
 900      g             tomato sauce
 900      g             tomato juice
  30      ml            cooking oil
   1      clove         garlic -- minced
                        basil
                        oregano
                        rosemary or
                        Italian spice mix

1.  Spread 2 Tbls. oil in bottom of extra large baking pan (or use 2
    23x33 cm. pans).

2.  Layer one package UNCOOKED noodles on bottom of pan, or pans,
    overlapping 1 cm

3.  Top noodles with half of the onions, peppers, broccoli, and
    cauliflower.

4.  Cover vegetables with 1 carton of the cottage cheese. Top cottage
    cheese with 1-1/2 to 2 cups of the Mozzarella. Pour 1 can of
    tomato sauce over Mozzarella. Lightly sprinkle with minced garlic
    and seasonings.

5.  Repeat layers, beginning with noodles.

6.  Pour tomato juice over completed layers, taking care to fill the
    pan no more than 1 cm from the top, to prevent boiling over.

7.  Bake for 50-60 minutes at 180°C.

8.  Let cool for 10 minutes and serve with Parmesan cheese, if
    desired.

Difficulty    : easy.
Precision     : measure ingredients.

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