brokaw@flamingo.weeg.uiowa.edu (Pete Brokaw) (05/17/91)
This recipe was printed in a local newspaper and was originally published as part of a 20th anniversary fund raising cook book for an elementary school. The cookbook is available (thru June 7) for $5.50 + $1.25 s&h: Shimek PTO, Attention: Patti Sunstrum, 1400 Grissel Place, Iowa City, IA 52240. VEGETARIAN LASAGNA -- serves 16-20 2 (16 oz) packages lasagna noodles 2 onions, chopped 2 green peppers, chopped 4 C broccoli, chopped 4 C cauliflower (1 head), chopped 2 (16 oz) cartons low-fat cottage cheese 4 C Mozzarella cheese, grated 2 (16 oz) cans tomato sauce 1 (32 oz) can tomato juice 2 T cooking oil 1 clove of garlic, minced Seasonings: basil, oregano, rosemary or Italian spice mix Spread 2T oil in bottom of extra large baking pan (or 2 9x13 pans). Layer one package UNCOOKED noodles on bottom of pan, or pans, overlapping 1/2 inch. Top noodles with half of the onions, peppers, broccoli, and cauliflower. Cover vegetables with 1 carton of the cottage cheese. Top cottage cheese with 1 1/2 to 2 C of the Mozzarella. Pour 1 can of tomato sauce over Mozzarella. Lightly sprinkle with minced garlic and seasonings. Repeat layers, beginning with noodles. Pour tomato juice over completed layers, taking care to fill the pan no more than 1/2 inch from the top, to prevent boiling over. Bake 50 to 60 minutes at 350F. Cool 10 minutes. Serve with Parmesan cheese, if desired. Pete Brokaw, brokaw@flamingo.weeg.uiowa.edu