Lasagna Night!

Veggie Lasagna
12 servings
1 yellow squash, chopped
1/2 green pepper, chopped
1/2 cup carrots, shredded
1/2 cup of onion, minced
1 garlic clove, minced
1/2 large tomato, chopped
1 - 2 tbsp olive oil
1 cup marinara sauce
9 wheat lasagna noodles
16 oz fat free cottage cheese
2 cups mozzarella cheese (2%)
Parmesan Cheese
Salt and Pepper to taste

In a saute pan on medium heat, place olive oil, squash, pepper, carrots, onion, garlic and tomato. Season with salt and pepper. Cook until vegetables are just soft. Add marinara sauce and bring to a boil.

Heat oven to 375 degrees.

In a large pot, bring water to a boil and cook lasagna noodles. Drain water and let noodles cool.

In a 13 x 9 pan, put a layer of 3 noodles in the pan. Layer 1/2 of sauce/vegetable mix. Sprinkle with Parmesan cheese. Layer with 1/2 of cottage cheese and 1/3 mozzarella cheese. Repeat a second time with noodles, sauce and cheese. Layer the remaining noodles and remaining mozzarella cheese.

Bake in oven for 30 minutes. Once complete, let stand for 20 minutes before serving.