Vegetable Lasagna Recipe

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Vegetable Lasagna

Contributed by: Melinda

1 recipe Porcini Marinara Sauce
1 pkg no-boil lasagna noodles (Ronzoni or De Bolles are the ones I've found)
1 15 oz. tub small curd cottage cheese
1 egg
1 bunch fresh basil, finely chopped or 1 Tbl dried basil
1 lb. whole milk mozzarella cheese, grated
1 cup grated parmesan cheese
1 small zucchini squash, very thinly sliced
1 yellow crookneck squash, very thinly sliced

Combine cottage cheese, egg and basil in a small bowl
Place about 3/4 cup sauce into a 9 x 13 baking dish
Top with 3 Lasagna noodles (do not overlap and do not touch - they will expand with moisture)
Spread 1/3 cottage cheese mixture over top
Spread 3/4 cup sauce evenly over cheese
Make a single layer of squash over the top.
Sprinkle with 1/4 of the grated mozzarella
Sprinkle with 1/4 cup grated parmesan
Repeat steps 3-8 two times for three layers.
Place 3 Lasagna noodles over the top.
Cover with 3/4 cup sauce and sprinkle with remaining grated cheese.
Cover and bake for 30 minutes at 375.
Remove cover and bake until cheese is bubbly, about 10 - 15 minutes more.

1. Any vegetables can be substituted for the squash. If you use denser vegetables, cook partially before using.
2. Any frozen vegetable works well too, but thaw and drain well before using.
3. For saucier lasagna, serve with extra sauce on the side, or, use 1 cup instead of 3/4 cup in each layer.

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Vegetable Lasagna