I-CAN'T-BELIEVE-IT'S-NOT-MEAT! VEGGIE LASAGNA

I-CAN'T-BELIEVE-IT'S-NOT-MEAT! VEGGIE LASAGNA image

Yield 8-10 servings

Number Of Ingredients 17

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9- spinach lasagna noodles
2-1/2 to 3 cups Mozzarella cheese, grated
Parmesan cheese for top of lasagna
SAUCE:
2 tbsp olive oil
2 jars prepared spaghetti sauce - I like Classico or President's Choice
1/2 eggplant, diced
1 onion, chopped
1 lb mushrooms, sliced
1 red pepper, diced
1 small zucchini, diced
COTTAGE CHEESE FILLING:
500 ml container cottage cheese
2 eggs, beaten
1-10 oz package frozen chopped spinach, thawed and drained well
3 tablespoons fresh basil, chopped
1/4 cup Parmesan cheese

Steps:

Wash and chop all vegetables. Heat olive oil in large saucepan and saute all vegetables until eggplant is cooked through. Add sauce and simmer while preparing rest of components. Boil noodles according to package directions, adding a teaspoon of olive oil to the cooking water to prevent sticking. Mix cottage cheese, beaten eggs, basil, spinach and Parmesan cheese in medium bowl. Layer: 1/3 of sauce, 1/2 of cottage cheese mixture, 1/2 of grated cheese, and 3 noodles. Repeat layers. Top with remaining sauce and any remaining grated cheese, and sprinkle with Parmesan cheese. Bake at 375 F for approximately 40 minutes, or until cheese is bubbly. Let stand 5 minutes before cutting.