Vegetable Lasagna 2 Recipe

  • 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
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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