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Lasagna - No Fuss, w/Tomato Pepper Provolone + uncooked pasta

Source of Recipe

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Recipe Link: recipes.howstuffworks.com/triple-pepper-tomato-provolone-lasagna-recipe.htm

Lasagna without the fuss. Simply layer uncooked noodles with
fresh chunky vegetables, cover and bake.

Lasagna - No Fuss, w/Tomato Pepper Provolone + uncooked pasta

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1, 8 ounce package sliced fresh mushrooms
1 cup thinly sliced zucchini
1/2 cup chopped onion
4 cloves garlic, minced
1 1/2 cups vegetable juice cocktail
1, 16 ounce can diced tomatoes, undrained
1 1/2 to 1 3/4 teaspoons Italian seasoning
1 Tablespoon Olive oil
9 uncooked lasagna noodles
1 cup fat-free cottage cheese
1/3 cup grated Parmesan cheese
4 ounces sliced reduced-fat Provolone cheese

Heat oven to 350 degrees F.
Combine peppers, mushrooms, zucchini, onion, garlic, vegetable
juice cocktail, tomatoes and Italian seasoning in a Dutch oven.
Bring to a boil over high heat.
Reduce heat to low; simmer, uncovered, for 15 minutes.
Remove from heat; stir in oil.

Spray a 12x8 inch baking pan with cooking spray.
Place 3 lasagna noodles on bottom of pan.
Spread 1/3 sauce over noodles.
Spread 1/2 cup cottage cheese evenly over sauce.
Sprinkle with 2 Tablespoons Parmesan cheese.
Repeat layers, ending with sauce.

Bake, uncovered, 1 hour or until bubbly.
Tear provolone cheese in small pieces and place on top.
Sprinkle with remaining Parmesan cheese.
Bake 5 minutes longer or until cheese is melted.
Let stand 15 minutes.
Cut into wedges to serve.
Makes 6 servings

Tip:
For extra convenience, purchase 3 cups chopped red, green
and yellow bell pepper mixture from the grocery store's
salad bar.