Veggie Lasagna

17 ingredients
13 steps

Ingredients

  • 1 cup sliced fresh mushrooms
  • 1 green pepper, diced
  • 1 medium onion, diced
  • 2 -3 cloves garlic, minced
  • 1 tablespoon oil
  • 1 (14 1/2 ounce) can diced tomatoes (undrained)
  • 1 (8 ounce) can tomato sauce
  • 12 teaspoon dried thyme
  • 12 teaspoon dried basil
  • 12 teaspoon dried oregano
  • 18 teaspoon celery seed
  • 2 bay leaves
  • 8 ounces lasagna noodles
  • 1 (16 ounce) bag frozen mixed vegetables (broccoli, cauliflower, carrot)
  • 1 beaten egg
  • 1 (16 ounce) carton cottage cheese
  • 1 12 cups shredded mozzarella cheese

Directions

  1. 1
    Cook mushrooms, green pepper, onion, and garlic in hot oil until tender.
  2. 2
    Stir in tomatoes, tomato sauce, and seasonings, adding black pepper to taste.
  3. 3
    Bring to boil; reduce heat and simmer for 15 minutes.
  4. 4
    remove from heat, discard bay leaves.
  5. 5
    Cook lasagna according to package directions.
  6. 6
    Cook frozen vegetables according to package directions.
  7. 7
    Combine egg, cottage cheese, and half of mozzarella cheese in medium bowl.
  8. 8
    In 13x9-inch baking dish, layer noodles, cheese mixture, vegetables, then tomato mixture.
  9. 9
    Repeat layers twice and cover with aluminum foil.
  10. 10
    Bake at 375 degrees for 40 minutes.
  11. 11
    Remove foil and sprinkle top with remaining cheese.
  12. 12
    Bake, uncovered, about 10 minutes until cheese is melted.
  13. 13
    Let stand 10 minutes before serving.

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