Source: America's Favorite Food Associations

Cheesy Vegetarian Lasagne
Makes a great vegetarian pasta meal!
Serves: 8
Prep Time: 30 minutes
Cook Time: 40 minutes


1 tablespoon Crisco® Vegetable Oil
1 large onion, chopped
1 clove garlic, minced
2 sticks celery, sliced
1 cup shredded carrots
1 6 ounce can button mushrooms, drained
2 28 ounce cans tomatoes
1 10 ounce can diced tomatoes with green chilies
1 6 ounce can tomato paste
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
1/4 teaspoon pepper
1 egg, lightly beaten
2 cups low-fat cottage cheese
1 cup low fat mozzarella cheese, shredded
1 tablespoon dried chives
1 teaspoon mustard, dried
6 lasagna noodles, cooked and drained
3 hard-cooked eggs, sliced
1/4 cup Grated Parmesan cheese

Preheat oven to 400F. Heat oil, then saute onions, garlic, and celery for about 10 minutes, or until soft. Add carrots, mushrooms, tomatoes and their juice, tomatoes with chilies, tomato paste, tarragon, and pepper. Bring to a boil, cover and simmer for 15 minutes.
In a bowl, mix together lightly beaten egg, cottage cheese, mozzarella cheese, dried chives and dried mustard. Set aside.
Spoon enough of the tomato mixture into lightly greased 13x9 inch baking dish to cover bottom. Layer 1/2 of the lasagne noodles, 1/2 of cheese mixture, and then top with the sliced hard-cooked eggs and 1/2 of remaining tomato sauce. Repeat with remaining noodles and cheese. Top with remaining tomato sauce. Sprinkle with Parmesan cheese. Cover pan with foil and bake at 400 F. for 40 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 5 minutes before serving.