Vegetarian Lasagna

You won't miss the meat in this yummy lasagna!

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1  lb mushroom, sliced
• 1  eggplant, peeled and diced
• 2  garlic cloves
• 1  onion, diced
• 1 (28 ounce) can diced tomatoes
• 14  ounces diced tomatoes
• 1  tablespoon basil
• 1 1⁄2 teaspoons salt
• 1  egg, beaten
• 2  lbs cottage cheese
• 1  cup parmesan cheese
• 2  teaspoons salt
• 1 1⁄2 teaspoons pepper
• 2  teaspoons dried parsley
• 10  ounces  cooked lasagna noodles
• 6  cups  shredded mozzarella cheese (approx)

Directions

1. Sauté vegetables in olive oil. Add tomatoes 1 1/2 t salt, basil, garlic and simmer on low.
2. Meanwhile boil the noodles al dente.
3. Mix eggs, 2 t salt 1 1/2 t pepper, parsley, cottage cheese, parmesan cheese.
4. In a casserole dish layer noodles, cheese filling, sauce, mozzarella. Repeat.
5. Bake at 350°F for 30 minutes till bubbly.
6. Let set for 10 or 15 minutes before serving.