Cold Vegetarian Lasagna

[primadonnarose]

Hello Everyone!
A couple of years ago I had found a recipe for a lasagna that used raw vegetables. Nothing was cooked except for the lasagna noodles. Unfortunately, I have moved so many times and it looks like I have lost the recipe. I have looked at many search engines to see if I can find this recipe again, but have been unsuccessful. What I loved about this recipe, is that because none of the vegetables were cooked, the lasagna was so refreshing in the summer time. Does any one have this recipe? Thank you so much for your help!

[KarenB]

So the veggies are raw. The noodles are cooked, drained and room temperature? Was there cheese, tomato sauce, do you remember what veggies or some of them? Was it assembled and chilled? Do you remember your source? newspaper, website, where did it come from? This might help to trace it.

[primadonnarose]

Thank you for your help. I continued on my search for the Cold Vegetarian Lasagna and finaly found it, so I though I should share it:

Vegetarian Lasagna

Prepare a sauce using tomato sauce. Simmer the sauce and add finely diced carrot, celery, onion, dried oregano and basil, and fresh garlic. This should be done a day ahead, simmered for several hours, and refrigerated. I make a large batch using a 110 oz. can of tomato sauce available at Sam’s for $2.29. It is good leftovers on rice or pasta.
1 Pound Package Lasagne Noodles
24 Oz. Package Fat Free Cottage Cheese
Green Onions
Zuchini
Yellow Squash
Cucumber
Spinach Leaves,
Fresh Tomatoes
Fat Free Parmesan
Carrots
Celery
Bell Peppers
Alfalfa Sprouts

Chop green onions and add 1/2 cup to the Cottage cheese and mix. Keep remainder to add to lasagne. Prepare by slicing thin, as much of the vegetables as you feel you will want and limited by the depth of your pan. Cook the lasagne noodles, rinse with cold water and drain.

In your pan, add a ladle of sauce on the bottom and spread around. Put in a layer of noodles. Top with a layer of tomatoes, zuchini slices and carrot dices. Add sauce and another layer of noodles. Add Cucumber, peppers, squash, and Cottage cheese. Put on some sauce and another layer of noodles. Add spinach leaves, celery, green onions, parmesan, and sprouts. Put on a final layer of noodles, and top with more sauce. Cover with plastic wrap and refrigerate for several hours. Slice cold and serve cold.