Garden Lasagna
By: Sheri Wetherell
Published: Thursday, March 18, 2010 - 5:22am

Ingredients




3 1/2 cups spaghetti sauce
1 cup tomato paste
1 cup fresh mushrooms, sliced
2 tablespoons vegetable oil
3 cups cottage cheese
1 cup grated Parmesan cheese
2 eggs,  beaten
2 teaspoons dried oregano
1 teaspoon fresh basil
1 1/2 teaspoons fresh parsley, minced  
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon lemon pepper
10 lasagna noodles, cooked and drained
2 mediums zucchini shredded, divided
3 cups mozzarella cheese shredded
3 larges  tomatoes cut into 1/2" slices

Preparation

1 In a saucepan, combine the spaghetti sauce, tomato paste, mushrooms and oil. Simmer, uncovered, for 20 minutes.  2 In a bowl, combine the next 9 ingredients.  3 In a greased 13x9x2" baking dish, layer half the noodles and cheese mixture. Top with 2 1/2 cups zucchini.  4 Layer with 1/3 of the spaghetti sauce and half the mozzarella.  5 Repeat layers of noodles, cheese mixture and sauce. Top with tomato slices and remaining sauces and mozzarella.  6 Cover and bake at 350 degrees for 35-40 minutes. Uncover and bake 10 minutes longer. Sprinkle with remaining zucchini. Let stand for 20 minutes.