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Vegetarian Lasagna Loaf

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“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.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Break the noodles in half widthwise; set aside.
  2. In a saucepan, combine sauce mix, Italian seasoning and garlic powder.
  3. Gradually stir in milk.
  4. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  5. 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.
  6. Repeat layers 3 times.
  7. Top with remaining noodle pieces, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping.
  8. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and noodles are tender.
  9. Let stand for 10 minutes before serving.
  10. Reheat remaining sauce; serve with lasagna.

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