Lasagna
1 lb. of sliced vegetables (yellow and green zucchini sliced thin)
sliced onion or onion powder to taste ( I use powder)
1 cup of each celery and carrots (sliced small) and one clove garlic
14 oz. of lasagna noodles
2 beaten eggs
2 cups small curd cottage cheese
1/2 cups fresh Parmesan cheese
2 TBSP. parsley
28 oz. can tomatoes
6 oz can tom. paste
16 oz. mozzarella cheese
1 tsp. sugar
1 tsp. oregano
1/2 tsp fennel seed
In skillet - saute the celery, carrots, zucchini and garlic in olive oil until softened. Stir in undrained tomatoes, t. paste, sugar, oregano, fennel seed (optional), 1 tsp. salt, 1/4 tsp. pepper. Bring mixture to a boil, Reduce heat and cover. Simmer 20 minutes stirring occasionally.
Meanwhile, cook lasagna noodles according to directions. Drain and rinse with cold water.
Combine eggs, c. cheese, shredded mozzarella cheese, Parmesan cheese, parsley and 1/4 tsp. pepper.
Grease 13 x 9 pan. Layer lasagna noodles on bottom of pan, next spread with cottage cheese mixture, next veggie sauce mixture. Repeat so there are two layers of each. You can add more mozz. cheese on top but wait until lasagna is half cooked so it does not burn but is just bubbly and slightly brown.
Bake 40 minutes at 375 degrees. Let stand 10 -15 minutes.
ENJOY!
you can substitute for other veggies like broccoli.
(posted by Jules for Chrissy, we gotta teach you how to do this blog thang girl!!)
