Vegetarian Lasagna

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.