Name: Annie’s Vegetarian Lasagna
Yield: 8
Ingredients: 12 oz lasagna noodles; 1 lb ricotta or cottage cheese; 3 eggs; 1 1/2 lb scamorza or combination of cheeses; Parmesan cheese; 1 1/2 tsp salt; 1/2 tsp pepper; 1 onion; 1 pepper; 4 cloves garlic; 1/2 lb mushrooms; 1 large can tomatoes; 1 6 oz can tomato paste; 1 tsp salt; 1/2 tsp pepper; 1 tsp oregano; 1 tsp basil

1 large lasagna pan

Annie’s Vegetarian Lasagna

Categories: Main Dishes

Print Recipe

Ingredients

12 oz lasagna noodles
1 lb ricotta or cottage cheese
3 eggs
1 ¹⁄₂ lb scamorza or combination of cheeses
Parmesan cheese
1 ¹⁄₂ tsp salt
¹⁄₂ tsp pepper
1 onion (chopped)
1 pepper (chopped)
4 cloves garlic (chopped)
¹⁄₂ lb mushrooms (sliced)
1 large can tomatoes
1 6 oz can tomato paste
1 tsp salt
¹⁄₂ tsp pepper
1 tsp oregano
1 tsp basil

Instructions

Mix ricotta or cottage cheese, eggs, salt & pepper. Set aside. Sauté onion, pepper, garlic, & mushrooms. Set aside.

Cook noodles according to directions on package. Meanwhile vegetables are sautéing. Then add: tomatoes, tomato paste, salt, pepper, oregano & basil. Simmer.

Layer 1 large lasagna pan with noodles, sauce, ricotta mixture, sliced cheese, sprinkle Parmesan. Repeat. Bake at 350 degrees for 40 minutes. Rachel Siegfried

Source: Prairie Kitchen Companion, p.121

Note

As requested by Aileen Nettleton

Annie’s Vegetarian Lasagna

Annie’s Vegetarian Lasagna

Ingredients

Instructions

Note

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