Family Favorite Vegetable Lasagna

READY IN: 1hr 55mins




  • Preheat oven to 350°F.
  • In a large nonstick pan, heat vegetable oil over medium heat.
  • Add zucchini, mushrooms, onions and garlic, and cook until tender.
  • Add tomatoes, water, tomato paste and Italian seasoning.
  • Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes until mixture has spaghetti sauce consistency, stirring occasionally.
  • Season with pepper to taste and add sugar if too acidic.
  • In large pot of boiling water, cook lasagna noodles as directed on package (usually 10 to 12 minutes) until tender but firm.
  • Drain and rinse under cold water the drain again.
  • Combine cottage cheese, mozzarella, egg and half of Parmesan.
  • Cover bottom of 13 x 9 inch baking dish with a bit of the tomato sauce.
  • Place 1 layer of cooked noodles in dish.
  • Cover with half of cheese mixture.
  • Repeat with remaining sauce, noodles and cheeses to make 3 layers of each ending with a final layer of tomato sauce.
  • Sprinkle with remaining Parmesan cheese.
  • Bake for 45 minutes or until hot and bubbly.
  • Remove from oven and allow to stand for 5 to 10 minutes before serving.