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Fresh Garden Lasagna

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Use the bounty of your garden (or the produce section at the supermarket) with this healthy vegetarian lasagna recipe. Fresh herbs add to the garden theme of this lasagna.

Serves: 8

Preparation Time: 10 min

Cooking Time: 45 min

Ingredients
  • 3 1/2 cups spaghetti sauce
  • 1 cup (6 oz) tomato paste
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons vegetable oil
  • 3 cups cream-style cottage cheese
  • 1 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1-2 Tbsp minced fresh oregano OR 1-2 tsp. dried oregano
  • 1 tablespoon minced fresh basil OR 1 tsp. dried basil
  • 1 1/2 teaspoons minced fresh parsley OR 1/2 tsp. dried parsley
  • 1 garlic clove, minced
  • 1/2 tsp. seasoned salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 10 lasagna noodles, cooked and drained
  • 2 med. zucchini, shredded, divided
  • 3 cups (12 oz) shredded mozzarella cheese
  • 3 large tomatoes, cut into 1/2
Instructions
  1. In a large saucepan, combine the spaghetti sauce, tomato paste, mushrooms and oil. Simmer, uncovered, for 20 min.
     
  2. In a bowl, combine the next 9 ingredients.
     
  3. In a greased 13x9x2" baking pan, layer half of noodles and half of cheese mixture.
     
  4. Top with 2 1/2 cup zucchini. Layer with 1/3 of the spaghetti sauce and half of mozzarella.
     
  5. Repeat layers of noodles, cheese mixture and sauce. Top with tomato slices and remaining sauce and mozzarella.
     
  6. Cover and bake at 350 degrees for 35-40 min. Uncover and bake 10 min. longer. Sprinkle with remaining zucchini. Let stand 20 min.

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