VEGETABLE LASAGNA
Serves 4
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
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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