*  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 - 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 =F8C .
 
 8.  Let cool for 10 minutes and serve with Parmesan cheese, if desired.
 
 Difficulty    : easy.
 Precision     : measure ingredients.
 
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