Easy Veggie Lasagna

the use of frozen veggies keep prep time short

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup onion, chopped
• 1  tablespoon  oil
• 26  ounces  spaghetti sauce
• 16  ounces  frozen vegetables, thawed, drained (cauliflower carrot asparagus blend)
• 4  ounces  sliced mushrooms
• 16  ounces cottage cheese
• 1  large egg, slightly beaten
• 1⁄2 cup  grated parmesan cheese, divided
• 6  lasagna noodles, uncooked
• 8  ounces  shredded mozzarella cheese
• 1⁄4 cup water

Directions

1. heat onion in oil in skillet over medium high heat until crisp tender --.
2. add spaghetti sauce, vegetables and mushrooms, stir to combine -- set aside.
3. in a medium bowl, combine cottage cheese, egg and 1/4 cup parmesan cheese, blend well --.
4. spread 1 cup spaghetti sauce mixture in an ungreased 13x9" baking dish.top with 3 uncooked lasagna strips -- half of the cottage cheese mixture, half of the remaining spaghetti sauce mixture and half of the mozzarella cheese.
5. repeat layers, starting wtih lasagna.
6. pour water around edges of baking dish and sprinkle with remaining parmesan cheese, cover tightly with foil.
7. bake at 375* for 45 minutes or until bubbly --.
8. uncover, bake an additional 10 minutes --.
9. let stand at least 5-10 minutes before serving.