Classic Vegetarian Lasagne Catelli Recipes

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MUSHROOM CATELLI LASAGNA



Mushroom Catelli Lasagna image

I like this because the noodles don't have to be boiled first. Wonderful flavour. This is a Catelli recipe. Freezes well.

Provided by cuisinebymae

Categories     Meat

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1 lb ground beef
2 (14 ounce) cans catelli tomato sauce
1 (10 ounce) can sliced mushrooms
1/2 cup water
1 teaspoon oregano
1 1/8 cups cottage cheese
1/4 cup grated parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed
1 egg, slightly beaten
2 teaspoons oil
1 teaspoon salt
1 (227 g) package mozzarella cheese, grated
3/4 package catelli lasagna noodle, uncooked

Steps:

  • Saute onion and garlic in oil.
  • Add ground beef and brown it.
  • Drain off any fat.
  • Stir in the tomato sauce, the mushrooms and their liquid, the water, and oregano.
  • Bring to a boil.
  • Remove from heat.
  • Stir together cottage cheese, parmesan cheese, well drained spinach, egg, oil, and salt.
  • Spoon 1/3 of the sauce into a 9"X13" baking dish.
  • Cover with 1/3 of lasagne noodles.
  • Spread with another 1/3 of sauce.
  • Cover with another 1/3 of lasagne noodles.
  • Spread spinach mixture on this.
  • Cover it with remaining lasagne noodles and sauce.
  • Top with grated mozzerella cheese.
  • Cover lasagne with foil.
  • Bake at 375 degrees F for 45 minutes.
  • Uncover and bake until cheese starts to brown, about 15 minutes.

Nutrition Facts : Calories 331.6, Fat 20.9, SaturatedFat 8.7, Cholesterol 92, Sodium 1223.3, Carbohydrate 11.3, Fiber 3.1, Sugar 6.9, Protein 26

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