Vegetarian Lasagna Loaf
I love veggie lasagna and this is a quick, easy one that tastes great. You can of course make this the really fattening way with regular milk, cheeses, and sour cream.
Steps
Break the noodles in half widthwise.
Set aside.
In a saucepan , combine sauce mix , italian seasoning and garlic powder.
Gradually stir in milk.
Bring to a boil.
Cook and stir for 2 minutes or until thickened and bubbly.
In an 8x4x2 inch loaf pan coated with nonstick cooking spray , layer 1 / 2 cup sauce , 2 noodle pieces , 1 / 4 cup ricotta or cottage cheese , 1 / 4 cup vegetables , and about 1 1 / 2 tablespoons parmesan cheese topping.
Repeat layers 3 times.
Top with remaining noodle pieces , sour cream , 1 / 2 cup sauce , tomato and remaining parmesan cheese topping.
Bake , uncovered , at 350 for 30 to 35 minutes or until bubbly and noodles are tender.
Let stand for 10 minutes before serving.
Reheat remaining sauce.
Serve with lasagna.
Ingredients
lasagna noodles, white sauce mix, italian seasoning, garlic powder, skim milk, fat-free ricotta cheese, california-blend frozen vegetables, fat-free parmesan cheese, light sour cream, fresh tomatoes