Veggie Lasagna

Submitted by podapo

"Chock full of veggies (you can add, change to suit your tastes). Got this from a Taste of Home annual recipe cookbook, submitted by Sam Hunsaker. Changed just a bit to fit my families needs."

 

• Ready In: 1hr
• Ingredients: 19
• Yields: 1 casserol
• Serves: 6-8

ingredients

• 2 small zucchini, chopped into bite size pieces
• 1 red pepper, chopped
• 6 plum tomatoes, chopped
• 2 cups mushrooms
• 2 small yellow squash, chopped
• 2 carrots, chopped into small pieces
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1⁄4 cup extra virgin olive oil
• 1 (12 ounce) can tomato paste
• 1 (14 ounce) can vegetable broth
• 2 tablespoons brown sugar
• 4 teaspoons italian seasoning
• 1 egg
• 1 1⁄2 cups cottage cheese (may use ricotta)
• 8 lasagna noodles, cooked and drained
• 2 -3 cups mozzarella cheese
• 1⁄3 cup parmesan cheese
• 2 tablespoons romano cheese

directions

1. In large saucepan, saute first 7 ingredients in the olive oil until crisp-tender.
2. Stir in tomato paste, broth, brown sugar and seasoning.
3. Bring to a boil, reduce heat and simmer, uncovered for 30 minutes, stirring occasionally.
4. In a bowl, combine egg and cottage cheese. Spoon 2 T. veggie mixture into bottom of 9 x 13 baking dish. Lay 4 Lasagna noodles across bottom. Spread half of veggie mixture over noodles. Next spread half cottage cheese mixture followed by cheese, repeat layers finishing with cheese.
5. Bake at 350°F for 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before cutting.