Vegetable Lasagna

Description
Farmers' Market Recipes by the Commonwealth of Massachusetts Department of Agricultural Resources, public domain government resource—original source of recipe
 * Cook Time:
 * Serves: 4

Ingredients

 * 1 medium zucchini, sliced
 * 1 cup mushrooms, sliced
 * 1 medium onion, chopped
 * 1 clove garlic, cut in small pieces
 * 2, 8-ounce cans tomato sauce
 * 1 teaspoon oregano
 * 1 teaspoon basil
 * ¼ teaspoon pepper
 * 1 large tomato, chopped
 * l cup low-fat cottage cheese
 * 1 cup mozzarella cheese, shredded, (try part-skim)
 * 6 lasagna noodles, uncooked

Directions

 * 1) Preheat oven to 400 °F.
 * 2) Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside.
 * 3) Mix cheeses and chopped tomato. Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of the uncooked noodles and half of cheese mixture. Repeat layers and end with a third layer of sauce.
 * 4) Cover tightly with foil; bake 45 minutes. Remove from oven and let stand 5 minutes before serving.