COTTAGE CHEESE LASAGNA VEGETARIAN RECIPES

Steps:

• Freeze and then thaw the Extra Firm Tofu (400 gram). Try to squeeze out all the liquid, rinse and squeeze again. By freezing and then thawing the tofu before you squeeze the water out, you will get a much chewier, more meat-like texture.
• Crumble the tofu using your hands.
• Wash all your vegetables.
• Roughly slice the Tomato (2) into small pieces.
• Roughly chop the Onion (1) into fine pieces.
• In your food processor, add in Mushroom (50 gram), Green Bell Pepper (50 gram), and Carrot (50 gram). Pulse until finely chopped.
• In your saucepan, heat up oil over medium-high heat. Saute Garlic (2 clove) until aromatic.
• Add the chopped onion. Only cook a little bit.
• Add in crumbled tofu and stir-fry until it becomes dry and slightly firm. It will take a few minutes.
• Add in your finely-chopped vegetables, continue stir-fry for a minute or two.
• Bring your heat to medium-low, throw in Tomato Sauce (640 milliliter). Mix well, season with Salt (to taste), Ground Black Pepper (to taste), and Mushroom Seasoning (to taste) and bring to a light simmer.
• Sprinkle in Dried Basil (2 teaspoon). Bring it to a boil and add the tomatoes. Simmer for a minute or two. Turn off the heat and set aside.
• To make the cheese mixture, in a small bowl, add Cottage Cheese (250 gram), Dried Parsley (1 1/2 cup), and Grated Parmesan Cheese (1/4 cup) for topping. Mix evenly and set aside.
• Preheat your oven to 180 degrees C (350 degrees F) or 160 degrees C fan-forced (325 degrees F).
• Using 7 by 7 inch square pan, add a thin layer of tomato sauce.
• Place 3 sheets of No-Boil Lasagna Noodles (9) on top.
• Evenly spread half the cheese mixture. Sprinkle in a third of the Mozzarella Cheese (3/4 cup) and a third of the Cheddar Cheese (3/4 cup).
• Add in another layer of tomato sauce.
• Place three more sheets of instant lasagna.
• Add the rest of the cheese mixture and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar.
• Then add another layer of tomato sauce.
• Place another 3 sheets of instant lasagna.
• Add the rest of the tomato sauce and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar, and grate a generous amount of parmesan.
• Bake in the oven for 40 to 45 minutes until golden brown.
• Serve and enjoy!

Steps:

• Grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles in a large saucepan in a large amount of lightly salted boiling water for 10 to 12 minutes or until tender, but still firm. Drain the noodles; rinse with cold water. Drain well; set aside.
• Meanwhile, place a steamer basket in a large pot. Add water to just below the bottom of the steamer basket. Bring to boiling. Add broccoli, bell pepper, zucchini, and summer squash. Reduce heat. Cover and steam for 6 to 8 minutes or until the vegetables are crisp-tender. Remove from heat.
• Beat eggs in a medium bowl with a wire whisk or rotary beater. Stir in cottage cheese, ricotta cheese, basil, thyme, garlic, salt, hot pepper sauce, and ground pepper.
• Layer 3 of the cooked lasagna noodles in the prepared baking dish. Spread with one-third of the ricotta cheese mixture. Top with one-third of the vegetable mixture and 2/3 cup of the mozzarella cheese. Repeat the layers twice more.
• Cover the baking dish with foil and chill for at least 4 hours or up to 24 hours.
• To serve, preheat oven to 375 degrees F. Bake the lasagna, covered, for 55 to 65 minutes or until heated through. Remove from the oven. Uncover. Let stand for 10 minutes before cutting to serve.