Vegetarian Lasagna Casserole
A simple casserole made with wholesome ingredients that the whole family will love. Layers of Penne, sauteed vegetables in marinara sauce, and a blend of cheeses. This delicious vegetarian lasagna casserole has the same flavors as lasagna, but can be made in a fraction of the time.
Ingredients
- 1 - 8 ounce package Modern Table® Penne
- 2 tablespoons olive oil
- 3 1/2 cups zucchini and yellow squash chopped
- 1/2 cup onion diced
- 1 cup mushrooms chopped
- 3 cups prepared marinara sauce
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1 cup mozzarella cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes or dried Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine cottage cheese, sour cream, mozzarella cheese, egg and parsley. Set aside.
- Prepare pasta according to package directions, until al dente.
- Meanwhile, sauté vegetables in olive oil over medium-high heat for about 5 minutes, until tender. Reduce heat to low, add marinara sauce and stir while simmering over low heat, until heated through, about 1-2 minutes. Add salt and pepper to taste.
- Spread 2 tablespoons of marinara sauce into the bottom of a 2-quart baking dish.
- Place half the noodles in the baking dish.
- Spread half the vegetable marinara sauce over the pasta.
- Spread half the cheese mixture over the sauce.
- Repeat all 3 layers.
- Cover with foil and bake in 350 degree F oven for 25 minutes. Remove foil and continue cooking for an additional 5 minutes.
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