Ally's Vegetable Lasagna

By á-4748

Ingredients

• 1 Tbsp. vegetable oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 cups sliced mushrooms
• 1 can (190z/540 ml) tomatoes
• 1 can (7 1/2 oz/213 ml) tomato sauce
• 1 tsp oregano
• 1 tsp basil
• Salt and pepper to taste
• 3 cups broccoli florets
• 9 lasagna noodles
• 1 cup cottage cheese
• 3 cups mozzarella cheese
• 1/3 cup grated Parmesan cheese

Preparation

Step 1

In large saucepan, heat oil over medium heat: add onion and cook until tender. Stir in garlic, carrot, celery and mushrooms; cook, stirring often, for 5 minutes.

Add tomatoes, breaking up with a fork. Stir in tomato sauce, basil, oregano; season with salt and pepper. Simmer, uncovered, for 10 minutes or until thickened slightly.
Let cool; stir in broccoli.

In large pot of boiling water, cook noodles until al dente (tender but firm); drain and rinse over cold water.

In lightly greased 13x9 baking dish, arrange 3 noodles evenly over bottom. Spread with one half of the vegetable mixture then half of the cottage cheese. Sprinkle with 1/3 of the mozzarella cheese.

Repeat noodle, vegetable mixture, cottage and mozzarella cheese layers once. Arrange remaining noodles over top; sprinkle with remaining mozzarella and Parmesan.

Bake at 350 for 35 to 45 minutes or until hot and bubbly.

Makes 8 servings.