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Fresh Vegetable Lasagna




Source of Recipe


gilly






List of Ingredients



• 1 (8 ounce) package Hodgson Mill whole wheat lasagna, cooked and drained
  
• 2 cups spaghetti sauce
  
• 1 tablespoon olive oil
  
• 1 onion, sliced thin
  
• 1 clove garlic, crushed
  
• 2 small zucchini, sliced thin
  
• 2 small summer squash, sliced thin
  
• 1 green pepper, cored and sliced thin
  
• 1 banana pepper, sliced thin, optional
  
• Cottage Cheese Mixture:
  
• 1 (24 ounce) container low fat cottage cheese
  
• 2 eggs, beaten
  
• 12 ounces shredded mozzarella cheese (3 cups divided)
  
• 1 teaspoon dried basil
  
• 1 teaspoon dried oregano
  
• 1/2 cup parmesan cheese
  






Instructions



1. In a large non stick skillet, sauté onion and garlic in oil until soft. Remove and sauté zucchini, summer squash, and peppers. Cook vegetables 6 to 8 minutes. Stir in onion and garlic and set aside.
   
2. Cottage Cheese Mixture: Combine 2 cups of the mozzarella cheese and the other ingredients listed above in a bowl. Preheat oven to 375 degrees.
   
3. Layering The Lasagna: Coat a 13x9x2 inch baking pan with cooking spray. Spread 1/2 cup spaghetti sauce in the bottom of the pan. Top with cooked noodles, 1/2 of cottage cheese mixture, and 1/2 cooked vegetables. Repeat layers starting and ending with sauce. Top with third layer of noodles, 1/2 cup sauce, and 1 cup mozzarella cheese. Cover with foil and bake 30 minutes at 375 degrees. Remove foil and bake an additional 15 minutes. Remove from oven and let stand 10 minutes before cutting.