Italian

Vegetarian "NO COOK NOODLE" LASAGNA is for Dinner.

Vegetarian "NO COOK NOODLE" LASAGNA takes 25 minutes to prepare.

Vegetarian "NO COOK NOODLE" LASAGNA takes 75 minutes to cook.

Vegetarian "NO COOK NOODLE" LASAGNA makes 12 servings.

The ingredients for Vegetarian "NO COOK NOODLE" LASAGNA are:

1.5 Cups TVP
1 lg. onion, chopped
1 (48 oz.) jar Classico spaghetti sauce
3 tsp. garlic powder
2 tsps.oregano, crushed
6tsps. Italian herb seasoning
5 tbsp. sugar or to taste
1/2 tsp. salt or to taste
1/2 tsp. each pepper and cumin (if desired)
3 eggs, beaten
3 c. cottage cheese
1/4 c. Parmesan cheese, grated
3 to 4 c. Mozzarella cheese, grated
12 to 16 lasagna noodles, uncooked
1 c. hot water

Here is how you make Vegetarian "NO COOK NOODLE" LASAGNA:

Step 1: Sautee TVP with onions, pepper and garlic. Add spaghetti sauce, sugar and all spices. Cook on low heat for 15 minutes, stirring occasionally.Step 2: In a bowl, beat eggs. Stir in cottage cheese and Parmesan cheese; mix well.Step 3: Spray an 8 x 15 inch lasagna pan with Pam. Lay enough noodles to cover bottom of pan uncooked). Spread 1/3 of sauce over noodles; spread half the cheese mixture over meat sauce. Sprinkle 1 cup or more of Mozzarella cheese over cottage cheesemixture.Repeat Step 3. Put a layer of noodles on top; spread the rest of the sauce over the noodles. Pour the hot water over all this. Cover with foil paper (tight). Bake in 350 degree oven for 1 hour 15 minutes. Uncover; sprinkle with Mozzarella cheese. Return to oven until cheese is melted.Serving Size: Serves 12Number of Servings: 12Recipe submitted by SparkPeople user SLACHETKA103145.

The nutritional information for Vegetarian "NO COOK NOODLE" LASAGNA is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 442.7

• Total Fat: 6.0 g
• Cholesterol: 60.3 mg
• Sodium: 946.0 mg
• Total Carbs: 74.7 g
• Dietary Fiber: 9.6 g
• Protein: 23.2 g

Vegetarian "NO COOK NOODLE" LASAGNA is Italian cuisine.

The dietary needs meet for Vegetarian "NO COOK NOODLE" LASAGNA is Gluten Free