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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Traditional lasagna fixin's (minus the meat) make up Vegetable Noodle Bake, a satisfying casserole shared by field editor Dixie Terry, Goreville, Illinois. The egg noodles are a great substitute for the usual lasagna noodles. If you're out of hamburger, serve the dish and no one will even notice it's meatless because it's so tasty, Dixie assures. Ingredients:
1 can (14-1/2 ounces) diced tomatoes, drained |
3/4 cup canned tomato puree |
1/3 cup chopped onion |
1-1/4 teaspoons dried oregano |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2-1/2 cups uncooked medium egg noodles |
1/2 cup 4% cottage cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/3 cup shredded american cheese |
Directions:
1. In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Meanwhile, cook noodles according to package directions; drain.
3. Spread 1/3 cup tomato mixture in a greased shallow 2-qt. baking dish. Top with half of the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomato mixture; top with remaining noodles and tomato mixture. Sprinkle with American cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted. Yield: 4 servings.
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