|No salt added canned tomatoes||16 Ounce|
|No salt added tomato sauce||12 Ounce|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Olive oil||1 Tablespoon|
|Onions||2 Large, chopped|
|Garlic clove||1 Large, minced|
|Mushrooms||6 Ounce, chopped|
|Carrot||1 Large, scraped and chopped|
|Green pepper||1⁄2 , chopped|
|Lasagna noodles||8 Ounce|
|Parmesan cheese/Other sharp italian cheese||3 Ounce, grated|
|Skim milk mozzarella||5 Ounce, sliced|
|Low fat cottage cheese||6 Ounce|
Simmer tomatoes, tomato sauce, oregano, basil and pepper while you prepare other ingredients.
Heat oil in skillet and saute onions and garlic until onion is limp.
Add mushrooms, carrot and green pepper and saute over high heat to evaporate liquid quickly.
Cook lasagna noodles according to package directions.
When vegetables are softened, combine with tomato mixture and simmer another 15 minutes, longer if you are still preparing the other ingredients.
To assemble: Cover the bottom of a 12x8x2 freezer to oven to table casserole with several spoonfuls of sauce.
Crisscross layers of noodles, spread with half of cheeses, then with noodles.
Spread with remaining cottage cheese, Parmesan and all of sauce.
Top with remaining mozzarella or divide ingredients in half and assemble in two smaller casseroles.
Wrap and freeze.