Zucchini Lasagne

By Nitaj3

Ingredients

• 3 medium zucchini 3
• 50 ml butter 1/4 cup
• 2 cloves garlic, crushed 2 cloves
• 500 g mushrooms, sliced 1 lb
• 398 ml meatless spaghetti sauce (2 cans) 14 oz
• 398 ml tomato sauce (1 can) 14 oz
• 5 ml sugar 1 tsp
• 1 ml oregano 1/4 tsp
• 1 ml basil 1/4 tsp
• 8 lasagna noodles 8
• 500 ml creamed cottage cheese 2 cup
• 2 eggs 2
• 1 ml salt 1/4 tsp
• freshly ground pepper -
• 250 ml mozzarella cheese, shredded 1 cup
• 112 g mozzarella cheese slices 4 oz

Preparation

Step 1

Cut unpeeled zucchini into julienne strips. Melt butter in a large heavy-bottomed saucepan over medium heat.
Add zucchini and garlic; stir frequently for 3 to 4 minutes or until zucchini seems glossy. Remove, add mushrooms to butter and stir for 2 to 3 minutes.

Return zucchini to pan; add next 5 ingredients. Bring to boil. Cover, reduce heat and simmer for 30 minutes. Stir occasionally.

Cook lasagna noodles according to package directions; drain well.

Combine cottage cheese, eggs, salt and pepper. Cover bottom of a 13 x 9 inch (22 x 33 cm) baking dish with a little sauce. Add a layer of noodles, cheese mixture, sauce and shredded mozzarella.

Repeat layers ending with sauce; top with slices of mozzarella. Bake, uncovered, at 350 F (180 C) for 30 to 40 minutes or until bubbling hot.

Serves 8