Veggie Lasagna

Last night was great. After a whole month of not cooking, I took over my sister-in-laws kitchen. Since Janece has gone pretty much vegetarian, with exception to salmon, I tried to think of something I could cook that would meet her likes, but still fill up two 60 something yr old hubbies who think that a side of buffalo is required at each meal. This dish came to mind because it is so easy and quick and goes great with fresh green beans, salad and since we are back in Sister Schubert country, hot rolls baked with melted garlic butter. Even our buffalo hungry men devoured this lasagna.

Just make your favorite lasagna sauce. While it is cooking, sauté
the following in about 1 table olive oil:
Sliced mushrooms
White onion
Fresh spinach
Yellow squash
Zucchini
Thinly sliced carrots
Bell pepper
Add to the veggies a dash of garlic powder and fresh oregano, salt and pepper.
Cheese mixture:
2 cups small curd cottage cheese
1 1/2 cup shredded mozzarella
1/2 cup Parmesan cheese
1 egg
1 table dried parsley
Mix cheeses with egg and parsley. Set aside.

When veggies are tender, layer your “no boil” lasagna noodles over a layer of sauce (about a cup) which you have covered the bottom of a greased 9×13 baking dish.

Place a layer of veggies and cheese mixture and sauce, repeating layers. Remember that the noodles will swell when baking. Finish with a top layer of cheese. Bake, covered In preheated 375 oven for 45 min. Remove foil and allow cheese to lightly brown. Remove from oven and let sit for about 10 min before cutting to serve.

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