Italian

Big Batch Veggielious Lasagna takes 60 minutes to prepare.

Big Batch Veggielious Lasagna takes 90 minutes to cook.

Big Batch Veggielious Lasagna makes 36 servings.

The ingredients for Big Batch Veggielious Lasagna are:

4 cup (not packed) Cottage Cheese, 2% Milkfat
1 cup Parmesan Cheese, grated
1 cup, grated Carrots, raw
1 cup pieces Mushrooms, fresh
2 medium (2-1/2" dia) Onions, raw
1 cup, mashed Zucchini
1 cup, chopped Peppers, sweet, red, fresh
1 pound Ground beef, lean
1 cup (8 fl oz) Water, tap
1.50 cupTVP reconstituted in beef bullion
8 cup Canned Diced Tomato
6 oz can Tomato Paste, Contintina 6 oz can
8 cup Mozarella shredded cheese, no name, 28 % M.G.
6 cup Spaghetti Sauce
36 pieces Oven Ready Lasagna Noodles,

Here is how you make Big Batch Veggielious Lasagna:

Brown beef. Add vegetables and cook until tender. Add Sauce, tomatoes, paste and water. Mix 6 cups mozzarella with cottage cheese and Parmesan in large bowl. Layer sauce, noodles and cheeses 3 times and top with 4th layer of noodles and remaining mozzarella. Cover and cook at 375 for 1 hour. Remove lid and cook for 15 minutes more. Serving Size:?36 portions - 3 xx 3" approx.

The nutritional information for Big Batch Veggielious Lasagna is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 303.6

• Total Fat: 13.0 g
• Cholesterol: 73.2 mg
• Sodium: 663.3 mg
• Total Carbs: 41.4 g
• Dietary Fiber: 4.3 g
• Protein: 21.8 g

Big Batch Veggielious Lasagna is Italian cuisine.