| | Directions | | Cook vegetables and garlic in oil until tender. Stir in pasta sauce and oregano; simmer 15 minutes. Combine cottage cheese and Parmesan. In 13 x 9" baking dish, layer 1/2 each of the noodles, sauce, cottage cheese and mozzarella. Repeat layering; top with chopped parsley. Cover; bake 350 for 45 minutes. Uncover and bake 15 minutes. Let stand 20 minutes. Serve. Refrigerate leftovers. Makes 8-10 servings. |
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| Ingredients | | - |  | 3 cups sliced Zucchini |
| - | | 2 cups sliced mushrooms |
| - | | 1 cup chopped onion |
| - | | 3 cloves garlic, finely chopped |
| - | | 1 tablespoon olive oil |
| - | | 1 jar tomato and basil pasta sauce (26 ounce jar) |
| - | | 1 teaspoon oregano leaves |
| - | | 1 container nonfat cottage cheese (16 ounce container) |
| - | | 1 cup Parmesan cheese |
| - | | 1/2 package lasagna noodles uncooked (1 lb pkg) |
| - | | 2 cups shredded mozzarella cheese (8 ounce) |
| - | | chopped parsley |
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