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Vegetarian Lasagna


  • 1/2 cup tomato sauce
  • 1/4 cup sweet potato puree
  • 1 package Barilla no-boil lasagna
  • 1 14.5 oz can of cut green beans (drain liquid)
  • 1 28 oz can of crushed tomatoes
  • 1 tablespoon Italian spices
  • 1 tablespoon sugar
  • 16 oz low-fat cottage cheese
  • 1/8-1/4 teaspoon nutmeg
  • 1 egg
  • 1 15oz can pinto beans (well rinsed)
  • 1/2 cup grated Mozarella or Italian cheese mix
  • 1 large casserole dish


  1. Combine tomato sauce and sweet potato puree, and pour on bottom of casserole dish
  2. Add one layer of lasagna noodles
  3. Add green beans
  4. Mix crushed tomatoes, Italian spices, and sugar. Pour 2/3 of this mixture over green beans
  5. Add another layer of lasagna noodles
  6. Combine cottage cheese, nutmeg, and egg. Pour this over lasagna noodles
  7. Add another layer of lasagna noodles
  8. Add pinto beans and remaining crushed tomatoes mixture
  9. Top with cheese
  10. Cover with tin foil and bake at 350 for 50 minutes. If you want the cheese to brown, remove tin foil for the last 5-10 minutes of baking.
MaryAnne at Mama Smiles
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MaryAnne is a craft loving educator, musician, photographer, and writer who lives in Silicon Valley with her husband Mike and their four children.

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