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Chef with red wine glass

VEGETABLE LASAGNA

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

Preheat oven to 400 degrees F.

Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan.

Cover; cook 15 minutes and set aside.

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.

Cover tightly with foil; bake 45 minutes.

Remove from oven and let stand 5 minutes before serving.
 

Massachusetts Dept of Agricultural Resources - www.mass.gov/agr/
 

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