Prep: approx =25 min

Cook time=1hr

Serving size =12

I suggest you cut the ingredients thinly as zucchini takes longer to cook. You could use a mandalyn, if you have one.

I am a meat eater at heart, which we all know is not good for you. I was pleasingly surprised I did not miss the meat at all.

Ingredients:

1 16-ounce package lasagna noodles
1 12-ounce package fresh mushrooms
1 large sliced green bell pepper
1 large chopped onion
3 tablespoon minced garlic
2 tablespoons of olive or vegetable oil
1 tablespoon Italian seasoning
2 cups shredded mozzarella cheese
1 1/2 teaspoons of black pepper
1-cup colby jack cheese
2 average size zucchinis
1/2 cup carrots sliced in small
1/2 cup carrots sliced in small pieces
1 large tomatoes (remove seeds)
4 1/2 oz. spinach (rinse in cold water)
2  26 ounce spaghetti sauce
1 24-ounce cottage cheese container
2 eggs
1 pinch of salt = 1/16 teaspoon

Directions:

1. Do not worry about cooking lasagna noodles they will cook on there own in the sauce. At this point, who needs an extra pan.

2. In a large saucepan cook and stir mushrooms, green peppers, onion, zucchini, and carrots in olive oil until slightly cooked. Next, stir in spaghetti sauce, Italian seasoning and garlic. Skim off five tablespoons spaghetti sauce and set aside.

3. Mix together cottage cheese, 1 1/2 cups Mozzarella cheese, 1 cup Colby jack cheese, eggs, and garlic.

4. Preheat oven to 350 degrees. Use the 5-tablespoon spaghetti sauce, set aside in the bottom of a greased 9×13 inch baking or lasagna pan. Layer ½ each lasagna noodles, cottage cheese mixture, spaghetti sauce, and parmesan cheese. Repeat layers and top with remaining 1cup of mozzarella cheese.

5. Bake uncovered for 1 hour or until vegetables are cooked. Let stand for 15 min before serving.

TIP: To remove tomato seeds, cut in ½ and slightly squeeze seeds out into garbage