Vegetable Lasagna II

• Ready In: 0 mins
• Serves: 8

Ingredients

• 1  cup onion, chopped
• 3⁄4 cup celery, chopped
• 1⁄3 cup green pepper, chopped
• 1 1⁄2 teaspoons oregano
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄8 teaspoon pepper
• 3  tablespoons butter
• 28  ounces tomatoes
• 1  cup water
• 1  teaspoon sugar
• 1 1⁄4 cups mozzarella cheese, shredded
• 9  lasagna noodles, uncooked
• 2  cups zucchini, sliced thinly

Directions

1. In a 2 quart saucepan, cook onions, celery and green pepper in butter until tender.
2. Add tomatoes, water and season- ings.
3. Bring to a boil.
4. Reduce heat. Simmer over low heat, uncovered, for 30 minutes.
5. Remove from heat. Add 3/4 cup of the cheese. Stir until smooth.
6. In a 12 x 8-inch baking dish, spread 1 cup of sauce. Top with 3 noodles, 1 cup zucchini and 1 cup sauce. Repeat noodles, zucchini and sauce, noodles and sauce. Sprinkle with remaining cheese. Cover tightly with foil.
7. Bake at 350 degrees for 45 minutes.
8. Remove foil and bake 15 minutes longer.
9. Remove from oven.
10. Let stand 15 minutes.