Friday, November 11, 2011
8 oz lasagna noodles
1 14 1/2 oz can whole peeled tomatoes, undrained and coarsely chopped
1 12 oz can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
dash black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/2 teaspoons minced garlic
2 small zucchini, diced
1 large carrot, diced
1 green bell pepper, diced
8 oz mushrooms, sliced
1 cup shredded mozzarella cheese
2 cups cottage cheese
1 cup grated parmesan cheese
parsley for garnish
Cook lasagna according to package directions; drain.
Place tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 6 to 10 minutes.
Heat oil in large skillet over medium high heat. Cook and stir onion and garlic until onion is golden. Add zucchini, carrot, bell pepper and mushrooms. Cook and stir 5 to 10 minutes or until vegetables are tender. Stir vegetables into tomato mixture; bring to a boil. Reduce heat to low' simmer, uncovered, 15 minutes.
Preheat over to 350 degrees F. Combine mozzarella, cottage and parmesan cheeses in large bowl; blend well.
Spoon about 1 cup sauce in bottom of 12x8 inch baking pan. Place a layer of noodles over sauce, then half the cheese mixture and half the remaining sauce. Repeat layers of noodles, cheese mixture and sauce.
Bake 30 to 45 minutes or until bubbly. Let stand 10 minutes. Garnish.
Variation: Other vegetables may be added or substituted for the ones listed above.