Easy Vegetarian Lasagna Recipe 

Okay, so “easy” may be stretching the truth here
because we all know that Lasagna 
takes quite a bit of time to make. . . 
(so to me it is hard)
but it is a great recipe none the less. 

I made it for dinner tonight 
since I had a few hours to be at home due to 
a fierce storm with a tornado warning. 

Here we go. . . 

Preheat the oven top 350.

Cook the lasagna pasta with heavily salted water.
To avoid the pasta breaking, wait until the water is boiling,
then turn it down to medium before adding them. Stir gently. 

While those are cooking, add a 
16 oz. container of cottage cheese 
 and a pint of ricotta cheese in a bowl 
with 2 eggs and mix. 

Add pepper, onion salt and garlic powder and mix again. 
(I don’t measure – but perhaps 1/2 tsp of each) 

In a baking pan. . . 
Layer jar sauce 
with the pasta, cheese mix and 
vegetarian (fake) sausage or beef crumbles
until you have built up a fine lasagna. 

(You can add every veggie you love too,
like baby spinach leaves and thinly sliced yellow squash.)

Bake for 30 min.
Remove and add shredded mozzarella to the top.
Bake for about 10 more minutes until cheese is melted.  

You may have to cook a bit longer 
depending on the thickness of your
lasagna, just make sure that lasagna is cooked through!


! Have a Fabulous Day ! – Jenny at Dapperhouse