I love this recipe. Again, it's a way to sneak a variety of veggies into my son's diet. I really don't even miss the meat when I make it. I'm sure it would even be good if you tossed some ground turkey or beef into the mix.

Ingredients

6 serv.

tomatoes, undrained↗1 can
meatless tomato sauce↗1 can
dried oregano leaves, crushed↗1 teaspoon
dried basil leaves, crushed↗1 teaspoon
black pepper↗1 dash
large onion, chopped↗1
garlic, minced↗1 1⁄2 teaspoons
olive oil↗2 tablespoons
small zucchini, chopped2
mushrooms, chopped↗8 ounces
large carrot, chopped↗1
green pepper, chopped↗1
mozzarella cheese, shredded↗1 cup
1% fat cottage cheese↗2 cups
parmesan cheese or 1 cup romano cheese, grated↗1 cup
ounces lasagna noodles, cooked, rinsed and drained↗8
parsley sprig (optional)

Step-by-step instructions

1
Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat.
2
Meanwhile, cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender, 5-10 minutes.
3
Stir vegetables into tomato mixture; simmer 15 minutes.
4
Combine mozzarella, cottage and Parmesan cheeses in large bowl, blend well.
5
Spoon about 1 cup sauce in the bottom of 12x8" glass baking dish. Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce. Repeat layers of noodles, cheese mix and sauce.
6
Bake in preheated 350 degree oven 30-45 minutes or until bubbly. Let stand 10 minutes. Garnish with parsley, if desired.

Source: food.com

Original recipe ↗

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