Vegetable Lasagna

Info
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


 * 1/4 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 degrees 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.

Source

 * Farmers' Market Recipes by the Commonwealth of Massachusetts Department of Agricultural Resources, public domain government resource—original source of recipe