Veggie Lasagna

Who needs meat when you have tons of veggies, pasta, lots of cheese, and a wonderful blend of seasonings?? Serve with a salad and garlic bread...WONDERFUL!

• Ready In: 2 hrs 20 mins
• Serves: 9

Ingredients

• 1  cup  sliced fresh mushrooms
• 1  green pepper, diced
• 1  medium onion, diced
• 2 -3  cloves garlic, minced
• 1  tablespoon  oil
• 1 (14 1/2ounce) can diced tomatoes (undrained)
• 1 (8 ounce) can tomato sauce
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄8 teaspoon celery seed
• 2  bay leaves
• 8  ounces  lasagna noodles
• 1 (16 ounce) bag  frozen mixed vegetables (broccoli, cauliflower, carrot)
• 1  beaten egg
• 1 (16 ounce) carton cottage cheese
• 1 1⁄2 cups  shredded mozzarella cheese

Directions

1. Cook mushrooms, green pepper, onion, and garlic in hot oil until tender.
2. Stir in tomatoes, tomato sauce, and seasonings, adding black pepper to taste.
3. Bring to boil; reduce heat and simmer for 15 minutes.
4. remove from heat, discard bay leaves.
5. Cook lasagna according to package directions.
6. Cook frozen vegetables according to package directions.
7. Combine egg, cottage cheese, and half of mozzarella cheese in medium bowl.
8. In 13x9-inch baking dish, layer noodles, cheese mixture, vegetables, then tomato mixture.
9. Repeat layers twice and cover with aluminum foil.
10. Bake at 375 degrees for 40 minutes.
11. Remove foil and sprinkle top with remaining cheese.
12. Bake, uncovered, about 10 minutes until cheese is melted.
13. Let stand 10 minutes before serving.