garden vegetable lasagna.

it's just some good old vegetarian lasagna.

Ingredients

1 T olive oil
1 medium onion
1 zucchini
1 yellow squash
1 C assorted peppers (green, yellow, red, orange--you choose)
2 C broccoli
1 10 oz package of frozen chopped spinach, thawed
1 C lowfat cottage cheese
2 C shredded part skim mozzarella
12 uncooked lasagna noodles
2-3 C marinara sauce
pepper, parsley, basil to taste
Either 2 8-inch square pans, or one 8 x 12 pan.

8 servings

Directions

1. Preheat oven to 375 F.

2. Saute the chopped onion in the olive oil in a large skillet. Add the zucchini and squash. Add the peppers. Add spices and broccoli. Saute until done, about 10 minutes.

3. Mix the thawed spinach with the cottage cheese.

4. Put some marinara in the bottom of the pan and top with uncooked lasagna noodles. Cover the noodles with the spinach/cottage cheese mixture. Top with more lasagna noodles; cover that with the sauteed vegetables and some marinara. Top that with more lasgana noodles, then top that with more marinara and the shredded mozzarella.

5. Cover the pan with aluminum foil and bake for 20 minutes.

6. Remove foil and bake for 20 more minutes.

7. Remove from oven and let sit for 10 minutes before serving.

1 hour, 15 minutes