Vegetable Lasagna
11 ingredients
10 steps
Ingredients
- 3 c. sliced zucchini
- 2 c. (8 oz.) sliced mushrooms
- 1 c. chopped onion
- 3 cloves garlic, chopped fine
- 1 Tbsp. olive oil
- 1 (26 oz.) jar tomato-basil pasta sauce (Di Napoli)
- 1 (16 oz.) Borden's Lite-line nonfat cottage cheese
- 1/2 (1 lb.) pkg. Creamette lasagna (uncooked)
- 2 c. (8 oz.) shredded Mozzarella cheese
- 1 tsp. oregano leaves
- 1 c. grated Parmesan cheese
Directions
-
1Cook vegetables and garlic in oil until tender.
-
2Stir in pasta sauce and oregano.
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3Simmer 15 minutes.
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4Combine cottage cheese and Parmesan.
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5In 13 x 9-inch baking dish, layer 1/2 of each of noodles, sauce, cottage cheese and Mozzarella.
-
6Repeat layering. Top with chopped parsley.
-
7Cover; bake at 350° for 45 minutes. Uncover; bake 15 minutes.
-
8Let stand 20 minutes.
-
9Refrigerate leftovers.
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10Serves 8 to 10.
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