Luscious Vegetarian Lasagna
|Canned tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Tomato sauce||12 Ounce (1 Can)|
|Dried oregano leaves||1 Teaspoon, crushed|
|Dried basil leaves||1 Teaspoon, crushed|
|Black pepper||1 Dash|
|Onion||1 Large, chopped|
|Minced garlic||1 1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Zucchini||2 Small, chopped|
|Mushrooms||8 Ounce, sliced|
|Carrot||1 Large, chopped|
|Green pepper||1 , chopped|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|1% fat cottage cheese||2 Cup (32 tbs)|
|Grated parmesan cheese/Grated romano cheese||1 Cup (16 tbs)|
|Uncooked lasagna noodles||8 Ounce, cooked, rinsed and drained|
Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat.
Cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden.
Add zucchini, mushrooms, carrot and green pepper.
Cook and stir until vegetables are tender, 5 to 10 minutes.
Stir vegetables into tomato mixture; simmer 15 minutes.
Combine mozzarella, cottage and Parmesan cheeses in large bowl; blend well.
Spoon about 1 cup sauce in bottom of 12 x 8-inch pan.
Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce.
Repeat layers of noodles, cheese mixture and sauce.
Bake in preheated 350°F.oven 30 to 45 minutes or until bubbly.
Let stand 10 minutes.
Garnish with parsley.