Garden Lasagna

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups thinly sliced zucchini
• 2 cups thinly sliced yellow squash
• 1 cup thinly sliced carrot
• 1 cup thinly sliced fresh mushrooms
• 1 medium onion, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 (14 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 0.5 (6 ounce) can tomato paste
• 1/4 cup sliced fresh basil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup small curd cottage cheese
• 1 large egg, lightly beaten
• 8 oven-ready in.no cook in. lasagna noodles
• 12 slices provolone cheese, thinly sliced
• 2 cups shredded mozzarella cheese

Recipe

• 1 combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. drain well, and return to pot.
• 2 preheat oven to 350 degrees f.
• 3 combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. bring to a boil, reduce heat, and simmer 20 minutes.
• 4 in a medium bowl, combine cream cheese, cottage cheese, and eggs. stir together. spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. place 4 uncooked lasagna noodles on top of sauce. do not overlap noodles. spread 1/2 of cream cheese mixture over noodles. cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. place in oven for 35 minutes or until lasagna is hot and bubbling
• 5 let lasagna stand for 10 minutes before serving.