November 05, 2012

Vegetarian Lasagna

This recipe was given to me, many years ago by an old friend and it still makes the list of favorites.  It is a great vegetarian dish. Easy to make and great for a large gathering. We prefer this vegetarian lasagna over a beef one any day.

All you need is a salad and some  Garlic and Parmesan breadsticks to go with it.


1 of lasagna noodles (about 16 pieces)
1 cup dried vege-beef granules*
1 cup boiling water
1 onions, chopped
4 tbsp. oil
3 cloves garlic, minced
1-19 0z. (540 ml.) can of tomatoes, chopped
1/2 tsp. salt
2 tsp. Italian seasonings
1/2 tsp. dried oregano
1/2 tsp. poultry seasonings
1-23 oz. (690 ml.) jar Pasta Sauce
1 cup ketchup
2 cups cottage cheese
3 cups shredded mozzarella 
1/4 cup Parmesan cheese
Cook lasagna pasta according to package instructions.

Place vege-burger into a small bow. Cover with boiling water and let stand until water is absorbed.

Place onions into a medium pot; add oil and sauté, stirring until becomes translucent; add garlic and sauté for another minute, then add tomatoes, salt, Italian seasoning, oregano and poultry seasoning and cook until tomatoes are soft.

Pour in the pasta sauce, ketchup and the vege-burger (drained). Stir together and cook for 10 minutes.


Remove from heat and let cool completely, then add the cottage cheese.


To make layers, place a small quantity of sauce on the bottom of a 9x13 inch pan. Cover with  3 pieces of lasagna noodles; cover with sauce and sprinkle with grated mozzarella, (about 1/2 cup). Repeat 3 more layers.


Use the remaining noodles and sauce to make 3 layers in a 8x11 inch pan. Sprinkle top of lasagna pan  with the grated cheese and Parmesan.

Bake, both pans in center of preheated oven at 350 F for 30 min.


Makes; 1-9x13 inch pan and 1-8x11 inch pan.

*vege-beef granules is a meat substitute. Yves brand, vege-burger can be used also. Found in the health section of most grocery stores. Note: it does not require soaking.

TIP: Cool completely and freeze. To serve, thaw completely, than heat in 350 F oven for 45-55 minutes
Leia’s Culinary Treasures

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