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Cottage Potato Cheese Lasagna

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Cottage Potato Cheese Lasagna
2008-07-25 Side Dish
4 44

This vegetarian version of lasagna can be served as a main dish or as a side dish to your dinner.

  • Servings: 6


1 cup Meatless Pasta Sauce
½ can Mushroom Pieces, drained
2½ cup Swiss Cheese, separated
2 cups Cottage Cheese
1 Egg
2 Tbsp Fresh Parsley, minced
1 tsp Dried Oregano
1½ lbs New Potatoes, sliced
½ lb Fresh Carrots, sliced
1 Medium Red Onion, ½ cup diced, rest ringlets
½ tsp Salt
⅛ tsp Pepper
2 Tbsp Grated Parmesan Cheese
2 Tbsp sliced Olives


In a medium bowl, place pasta sauce, mushrooms, cottage cheese, egg, parsley and oregano. Stir until well blended.


Spray 3 qt rectangular casserole dish. Wash new potatoes and carrots. Peel and slice 1/8th thick, separated. Place carrots in microwave bowl and cook 2.5 minutes. Arrange 1st layer of potatoes overlapping edges in prepared casserole dish. Sprinkle with 1/4 cup diced onions, salt and pepper. Spread 1/2 pasta and cheese sauce over potato layer. Repeat potato layer over pasta and cheese sauce. Top with 1/2 of carrots, 1/4 cup onions, and salt and pepper. Arrange balance of potatoes and carrots on top with pasta and cheese sauce. Top with onion ringlets and sprinkle with Parmesan cheese and olives. Cover with foil and bake 40 minutes at 450 degrees. Remove cover and brown top for 7 minutes, or longer. Let stand 10 minutes before serving.

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