Pasta, Stir Fry & Side Dishes

Meatless Lasagna


1 tbsp (15 mL) butter
1 garlic clove, finely chopped
¼ cup (50 mL) chopped onion
1-7 ½ oz (213 mL) can tomato sauce
2 cups (500 mL) canned tomatoes
1 tsp (5 ml) brown sugar
1 tsp (5 mL) basil
½ tsp (2 mL) oregano
¼ tsp (1 mL) salt
1 bay leaf

¼ lb (125 g) lasagna noodles (approximately 6)
1 cup (250 mL) creamed cottage cheese
1 egg slightly beaten
2 tbsp (25 L) chopped parsley
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
¼ cup (50 ml) grated Parmesan cheese
5 hard-cooked eggs, sliced
8 oz (250 g) Mozzarella cheese, shredded


To prepare sauce, melt butter in large saucepan. Sauté garlic and onion until tender, but not brown. Add remaining sauce ingredients and simmer slowly for 30 minutes, stirring occasionally. Remove bay leaf. (Sauce may be cooked in advance and refrigerated or frozen).

To prepare casserole, cook lasagna noodles according to package directions. Rinse with cold water and lay on paper towels to dry.

Preheat oven to 400°F (200°C). Combine cottage cheese, eggs parsley, salt, pepper and Parmesan cheese. Spread 1/3 of sauce in shallow medium-size baking dish. Arrange in layers, ½ of the lasagna, ½ of the cottage cheese mixture, ½ of the eggs and ½ of the Mozzarella cheese. Repeat sauce and layers, ending with cheese. Bake in a preheated 400°F (200°C) oven for 35 to 40 minutes. Garnish with parsley. Let stand 5 minutes before serving.

Makes 4 servings.

Nutrients per serving:

Calories: 577.1
Carbohydrate: 43.4 g
Protein: 42.4 g
Fat: 26.2 g
Sodium: 1708.5 mg