Meatless Yet Meaty Lasagna

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 vidalia onion (chopped)
• 2 cups fresh mushrooms (sliced)
• 2 -3 garlic cloves (minced)
• 1 -1 1/2 cup diced or sliced zucchini
• 1 (750 ml) can chopped tomatoes
• 1 (5 1/2 ounce) can tomato paste
• 1 -2 cup tomato sauce with basil and mushroom
• 2 teaspoons basil
• 2 teaspoons oregano
• 2 teaspoons yellow sugar
• 1 tablespoon soya sauce
• 1/2 teaspoon chili pepper (crushed) (optional)
• 2 cups low fat cottage cheese or 2 cups ricotta cheese
• 9 uncooked lasagna noodles (the whole wheat ones i like)
• 1 egg
• 1/2-3/4 cup kraft parmesan cheese
• 1 (10 ounce) bag frozen chopped spinach (thawed and squeezed)
• 2 cups colby cheese (grated in separate bowl)

Recipe

• 1 combine in a large sauce pan the onions, mushrooms, garlic, zucchini.
• 2 cook on medium heat until softened stirring frequently.
• 3 add tomato sauce, paste, tomatoes, spices, soya sauce, sugar and chili peppers (if required) to the vegetable mixture.
• 4 mix thoroughly.
• 5 bring to a boil.
• 6 reduce heat, cover and simmer, stirring occasionally for approximately 15 minutes.
• 7 while the mixture is simmering, begin preparing noodles according to package instructions.
• 8 rinse with cold water and drain.
• 9 separately, combine cottage cheese or ricotta, parmesan, spinach and egg .
• 10 in lasagna pan, start by spreading tomato sauce in bottom.
• 11 start layering noodles in sets of three, followed by vegetable sauce mixture, 1/2 spinach mixture, 1/3 marble cheese.
• 12 continue this process until you end up with 1/3 of the marble cheese remaining.
• 13 cover lasagna with aluminum foil and bake at 375°f for 30 minutes.
• 14 at 30 minute mark, remove lasagna from oven and sprinkle with remaining cheese.
• 15 bake uncovered for another 5-10 minutes.
• 16 let lasagna cool for 10 minutes and serve with garlic toast.