Lasagna, Vegetable

 Makes 12 servings

Ingredients

• ▢8-10 lasagna noodles
• 1 head of broccoli diced small
• 4 Carrots diced small
• 2 zucchini diced small
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• ▢1-2 teaspoons dried basil
• 1 teaspoon dried oregano
• ▢4 cloves of garlic, minced
• ▢½ teaspoon salt
• ▢¼ teaspoon crushed red pepper flakes optional
• ▢½ onion 
• 1 can tomato paste
• ▢16 ounces cottage cheese


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• ▢1 jar spaghetti sauce (I like Aldi organic marinara)
• ▢2 cups shredded Mozzarella Cheese divided
• Instructions

• Turn oven to 350.  Prepare 9x13 pan with nonstick cooking spray.
• Put broccoli, carrot, zucchini, onion in saute pan.  Cook until softened.
• Add garlic and cook for 1-2 minutes.


• Add in salt, oregano, basil, and crushed red pepper flakes.  Stir to combined well.  
• Add tomato paste and mix into veggies.  Once it is well mixed, add the pasta sauce.
• Turn down heat and keep it warm.  Just enough heat to let the flavors come together.
• Cook noodles according to package.
• While the noodles are cooking, combined the cottage cheese and mozzarella.
• When the noodles are done, you can start building the lasagna.  Put a little sauce on the bottom.  Next, put 1/2 the noodles, then 1/2 the cheese, then 1/2 the sauce.  I make two layers.
• Cook for 30 - 45 minutes or until heated through.  
• Let the lasagna sit for 10 minutes before serving.