Date:    Sat, 23 Apr 94 15:24:39 EDT
 From:    PAMCAM@delphi.com
 
                     Vegetarian Lasagna
 
 Prepare a sauce using tomato sauce.  Simmer the sauce and add finely diced
 carrot, celery, onion, dried oregano and basil, and fresh garlic.  This
 should be done a day ahead, simmered for several hours, and refrigerated. I
 make a large batch using a 110 oz. can of tomato sauce available at Sam’s for
 $2.29.  It is good leftovers on rice or pasta.
 
 1 Pound Package Lasagne Noodles
 24 Oz. Package Fat Free Cottage Cheese
 Green Onions
 Zuchini
 Yellow Squash
 Cucumber
 Spinach Leaves, Fresh
 Tomatoes
 Fat Free Parmesan
 Carrots
 Celery
 Bell Peppers
 Alfalfa Sprouts
 
 Chop green onions and add 1/2 cup to the Cottage cheese and mix.  Keep
 remainder to add to lasagne.  Prepare by slicing thin, as much of the
 vegetables as you feel you will want and limited by the depth of your pan.
 Cook the lasagne noodles, rinse with cold water and drain.
 
 In your pan, add a ladle of sauce on the bottom and spread around.  Put in a
 layer of noodles.  Top with a layer of tomatoes, zuchini slices and carrot
 dices.  Add sauce and another layer of noodles.  Add Cucumber, peppers,
 squash, and Cottage cheese.  Put on some sauce and another layer of noodles.
 Add spinach leaves, celery, green onions, parmesan, and sprouts.  Put on a
 final layer of noodles, and top with more sauce.  Cover with plastic wrap and
 refrigerate for several hours.  Slice cold and serve cold.

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