Vegetable Lasagna

This is a simple but delicious recipe that doesn't require baking the noodles in advance. If you want, add shredded carrots, chopped broccoli, or sliced mushrooms. I used a homemade tomato sauce a friend gave me in place of the spaghetti sauce. Recipe courtesy of Betty Crocker's Best-Loved Recipes.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 3  cups  spaghetti sauce (chunky style)
• 1  medium zucchini, shredded
• 6  lasagna noodles (uncooked)
• 1  cup ricotta cheese (creamed small curd) or 1  cup cottage cheese (creamed small curd)
• 1⁄4 cup parmesan cheese (grated)
• 1  tablespoon oregano leaves (fresh) or 1  teaspoon dried oregano leaves
• 2  cups mozzarella cheese (shredded)

Directions

1. Heat oven to 350.
2. Mix spaghetti sauce and zucchini.
3. Spread 1 cup mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches and top with 3 uncooked noodles.
4. Mix ricotta cheese, Parmesan cheese, and oregano.
5. Spread over noodles in dish.
6. Spread with 1 cup of the sauce mixture.
7. Top with remaining noodles, sauce mixture, and the mozzarella cheese.
8. Bake uncovered until hot and bubbly (about 45 minutes).
9. Let stand 15 minutes before serving.