Veggie Lasagna

Chock full of veggies (you can add, change to suit your tastes). Got this from a Taste of Home annual recipe cookbook, submitted by Sam Hunsaker. Changed just a bit to fit my families needs.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 1 casserol

Ingredients

• 2  small zucchini, chopped into bite size pieces
• 1  red pepper, chopped
• 6  plum tomatoes, chopped
• 2  cups mushrooms
• 2  small  yellow squash, chopped
• 2  carrots, chopped into small pieces
• 1  small onion, chopped
• 4  garlic cloves, minced
• 1⁄4 cup extra virgin olive oil
• 1 (12 ounce) can tomato paste
• 1 (14 ounce) can vegetable broth
• 2  tablespoons brown sugar
• 4  teaspoons  italian seasoning
• 1  egg
• 1 1⁄2 cups cottage cheese (may use ricotta)
• 8  lasagna noodles, cooked and drained
• 2 -3  cups mozzarella cheese
• 1⁄3 cup parmesan cheese
• 2  tablespoons romano cheese

Directions

1. In large saucepan, saute first 7 ingredients in the olive oil until crisp-tender.
2. Stir in tomato paste, broth, brown sugar and seasoning.
3. Bring to a boil, reduce heat and simmer, uncovered for 30 minutes, stirring occasionally.
4. In a bowl, combine egg and cottage cheese. Spoon 2 T. veggie mixture into bottom of 9 x 13 baking dish. Lay 4 Lasagna noodles across bottom. Spread half of veggie mixture over noodles. Next spread half cottage cheese mixture followed by cheese, repeat layers finishing with cheese.
5. Bake at 350°F for 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before cutting.