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3 1/2 cups spaghetti sauce
1 cup tomato paste
1 cup fresh mushrooms, sliced
2 tablespoons vegetable oil
3 cups cream-style cottage cheese
1 cup grated Parmesan cheese
2 eggs, beaten
2 tablespoons fresh oregano, minced or 2 teaspoons dried
1 tablespoon fresh basil, minced or 1 teaspoon dried
1 1/2 teaspoons fresh parsley, minced or 1/2 teaspoon dried
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon lemon pepper
10 lasagna noodles, cooked and drained
2 zucchini, shredded, divided
3 cups mozzarella cheese, shredded
3 tomatoes, cut into 1/2" slices
In a saucepan, combine the spaghetti sauce, tomato paste, mushrooms
and oil. Simmer, uncovered, for 20 minutes. In a bowl, combine
the next 9 ingredients.
In a greased 13x9x2" baking dish, layer half the noodles and cheese
mixture. Top with 2 1/2 cups zucchini. Layer with 1/3 of the
spaghetti sauce and half the mozzarella. Repeat layers of noodles,
cheese mixture and sauce. Top with tomato slices and remaining
sauces and mozzarella. Cover and bake at 350 degrees for 35-40 min.
Uncover and bake 10 min. longer. Sprinkle with remaining zucchini.
Let stand for 20 min.
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Garden Lasagna