{Heirloom} Tomato & Veggie Lasagna

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Veggie Lasagna
Need:
13×9 pan
1 medium pot, 1 large pot
1 medium bowl

Ingredients:
1 Box Lasagna noodles
1 small onion
1 tsp garlic powder
1 Tbsp basil
4 Tbsp Parsley; divided
2 tsp salt; divided
2 tsp black pepper
3-4 cups of tomato sauce
1 Squash
1 Zucchini
3 Bell Peppers of different colors
2 Firm Tomatoes ; 1 chopped, 1 sliced
3 cups small curd cottage cheese
2 eggs
1 cup Parmesan; divided
3-4 cups shredded mozzarella; divided
2 cups cooked spinach

1 – Cook noodles according to package directions
2 – Slice and Simmer (or steam?) all veggies until slightly tender except 1 tomato (slice 1 tomato, but don’t cook) WITH onion, garlic powder, basil, 2 Tbsp parsley, 1 tsp salt, 1 tsp black pepper, tomato sauce, and 1 chopped tomato
3 – Mix cottage cheese, eggs (beaten), 1 tsp salt, 1 tsp pepper, 1/2 c parmesan, and 2 Tbsp parsley

Grease pan and put some of the tomato sauce on the bottom

Layer 1/2 of each:
noodles
cheese mix
shredded mozzarella
veggie mix and sliced tomato

Repeat — put Parmesan on top if desired
Cook in oven at 350 for 45 min to about an hour (watch center for bubbling and slightly brown – might even take longer)

From Rachel Sochor
Enjoy!!