Vegetarian Cottage Cheese Lasagna Recipe Recipes Recipe For Stuffed

LASAGNA STUFFED SHELLS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
• While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
• Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

CHEESE LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and lay noodles flat on foil to cool.
• Mix ricotta, eggs, Parmesan cheese, salt, and pepper together in a bowl; mix well.
• Heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Stir in spaghetti sauce and Italian seasoning until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce on the bottom of a 9x13-inch baking dish. Cover with a layer of noodles. Spread 1/2 of the ricotta mixture over noodles; top with another layer of noodles. Pour 1 1/2 cups of sauce over noodles and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce; sprinkle with remaining mozzarella. Cover with a greased sheet of foil.
• Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes.

VEGETARIAN MEXICAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring, until tender (about 5 minutes).
• Stir in the spices and cook one more minute.
• Stir in beans, corn, and tomato sauce. Remove from heat.
• Spray 2-quart casserole dish with nonstick cooking spray.
• Spread 4 tortillas over the bottom of the dish. Spoon half the bean mixture over tortillas and spread evenly. Spoon half the cottage cheese over the bean mixture and spread evenly. Evenly sprinkle half the shredded cheese over the cottage cheese. Repeat layers using the remaining tortillas, beans, cottage cheese, and shredded cheese.
• Bake until heated through and cheese is bubbly, about 20 minutes (or a bit more if prepared and refrigerated ahead of time).