SERVINGS | 8 – 12
SOURCE: My own
1 box whole wheat lasagna noodles (about 12)
1 jar spaghetti sauce
1 small zucchini, minced fine
1 small yellow squash, minced fine
1 can mushrooms, drained (or 6 fresh mushrooms, cleaned), minced fine
1/2 large onion, minced fine
4 cloves garlic, minced
1 1/2 cups cottage cheese
16 oz mozzerella cheese, shredded
1 tsp Italian seasoning
1/4 tsp black pepper
Preheat oven to 350 degrees. Prepare 9×13 pan with non-stick spray.
Mix zucchini, squash, mushrooms, garlic, cheeses and seasonings in large bowl.
Put four (uncooked) noodles in bottom of lasagna pan. Top with one half cheese mixture, then four more noodles, then remaining half of cheese mixture. Place remaining noodles on top.
Pour sauce over top of lasagna, making sure to cover noodles completely. Using a spatula, lift corners of lasagna slightly to allow sauce to filter down to bottom of pan.
Bake, uncovered, for 45 minutes. Sprinkle with parmasan cheese and let sit 10-15 minutes before serving.