Luscious Vegetarian Lasagna

I love this recipe. Again, it's a way to sneak a variety of veggies into my son's diet. I really don't even miss the meat when I make it. I'm sure it would even be good if you tossed some ground turkey or beef into the mix.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1 (14 1/2ounce) can tomatoes, undrained
• 1 (12 ounce) can  meatless tomato sauce
• 1  teaspoon dried oregano leaves, crushed
• 1  teaspoon dried basil leaves, crushed
• 1  dash black pepper
• 1  large onion, chopped
• 1 1⁄2 teaspoons garlic, minced
• 2  tablespoons olive oil
• 2  small zucchini, chopped
• 8  ounces mushrooms, chopped
• 1  large carrot, chopped
• 1  green pepper, chopped
• 1  cup mozzarella cheese, shredded
• 2  cups 1% fat cottage cheese
• 1  cup parmesan cheese or 1  cup romano cheese, grated
• 8  ounces  lasagna noodles, cooked, rinsed and drained
•  parsley sprig (optional)

Directions

1. Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat.
2. Meanwhile, cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender, 5-10 minutes.
3. Stir vegetables into tomato mixture; simmer 15 minutes.
4. Combine mozzarella, cottage and Parmesan cheeses in large bowl, blend well.
5. Spoon about 1 cup sauce in the bottom of 12x8" glass baking dish. Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce. Repeat layers of noodles, cheese mix and sauce.
6. Bake in preheated 350 degree oven 30-45 minutes or until bubbly. Let stand 10 minutes. Garnish with parsley, if desired.