Ingredients

	1 can (14 ½ oz.) Canned Tomatoes Undrained
	1 can (12 oz.) Tomato Sauce
	1 t. Oregano
	1 t. Basil
	dash Pepper
	1 lrg. Onion Chopped
	1 ½ t. Garlic Minced
	2 T. Olive Oil
	8 oz. Mushrooms
	1 lrg. Carrots Chopped
	1 Green Pepper Chopped
	1 c. Mozzarella Cheese Shredded
	1 c. Cottage Cheese
	1 c. Parmesan Cheese or Romano
	8 oz. Lasagna Cooked
	2 small Zucchini

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Luscious Vegetarian Lasagna

Name: Luscious Vegetarian Lasagna
Ingredients: Canned Tomatoes: 1 can (14 ½ oz.); Tomato Sauce: 1 can (12 oz.); Oregano: 1 t.; Basil: 1 t.; Pepper: dash; Onion: 1 lrg.; Garlic: 1 ½ t.; Olive Oil: 2 T.; Mushrooms: 8 oz.; Carrots: 1 lrg.; Green Pepper: 1; Mozzarella Cheese: 1 c.; Cottage Cheese: 1 c.; Parmesan Cheese: 1 c.; Lasagna: 8 oz.; Zucchini: 2 small

Originally submitted by Darla Madsen

Medium

Ingredients

1 can (14 ½ oz.) Canned Tomatoes
Undrained
1 can (12 oz.) Tomato Sauce
1 t. Oregano
1 t. Basil
dash Pepper
1 lrg. Onion
Chopped
1 ½ t. Garlic
Minced
2 T. Olive Oil
8 oz. Mushrooms
1 lrg. Carrots
Chopped
1 Green Pepper
Chopped
1 c. Mozzarella Cheese
Shredded
1 c. Cottage Cheese
1 c. Parmesan Cheese
or Romano
8 oz. Lasagna
Cooked
2 small Zucchini

Directions

Simmer tomatoes with juice, tomato sauce, oregano, basil and pepper in medium sauce pan over low heat. Cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender 50-10 minutes. Stir vegetables into tomato mixture; simmer 15 minutes. Combine mozzarella, cottage and Parmesan cheese in large bowl; blend well. Spoon about 1 cup sauce in bottom of 12×8-inch pan. Place a layer of noodles over sauce, then ½ of the cheese mixture and ½ of remaining sauce. Repeat layers of noodles, cheese mixture and sauce. Bake at 350° for 30-45 minutes or until bubbly. Let stand 10 minutes. Serves 6-8.

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