Veggie Lasagna

8 out of 11 stars. So good you almost don't miss the meat :)

• 1 (16oz) pkg lasagna noodles
• 2 tbls. olive oil
• 1 onion chopped
• 1 pkg sliced mushrooms (fresh or canned - we used fresh)
• Broccoli (recipe doesn't call for it - but we added it. Tops of broccoli, chopped finely
• 2 tbls. minced garlic
• 1 zucchini finely chopped (we chopped ours a little more chunky)
• 2 (28oz) cans crushed tomatoes
• 1 (6oz) can of tomato paste
• 1 tbls. dried oregano
• 1 (10oz) package of frozen, chopped spinach thawed (we used fresh spinach)
• 1 (16oz) container nonfat cottage cheese (we used half (8oz) cottage cheese and half (8oz) ricotta cheese)
• 2 eggs
• 3tbls. dried basil
• 1/4 cup shredded parm. cheese
• 1 lb. shredded mozzarella cheese

Heat oil in saucepan - add onion, zucchini, broccoli, garlic & mushrooms - until soft. Stir in both cans of crushed tomatoes, paste & oregano. Reduce heat to low and let simmer for 15mins. If using frozen spinach: microwave until thawed, cool then squeeze out exess water. If using fresh spinach, chop. Using a mixer, blend cottage cheese, spinach, eggs and basil - until smooth. In another bowl mix parm cheese & mozzarella cheese.

Don't boil noodles!!! Put in raw & crunchy - cooking them next to the sauce layer will cook them on their own. Much easier and keeps it a little more sturdy.

Layer:
Sauce
Noodle
Cottage cheese mixture
Mozzarella mixture
Sauce
(repeat)

Bake in preheated 35o degree oven for 1hr - let stand for 10mins before cutting and serving.