Ingredients

• 2 cups diced zucchini
• 1 can (28 oz. or 800g.) diced tomatoes
• 12 uncooked lasagna noodles
• 24 oz.(680g.) cottage cheese
• 1 large onion, chopped
• 1 1/2 tablespoons olive oil
• 2 oz.(56g.) parmesan cheese, grated
• 1 can (6 oz. or 170g.) tomato paste
• 2 cups white mushrooms, diced
• 3 garlic cloves, chopped
• 10 oz.(280g.) mozzarella cheese, shredded
• 1 green bell pepper, chopped
• Salt and pepper to taste

How to make Meatless Lasagna directions

• 1

  Heat the oven to 350°F (175°C).

• 2

  Put garlic and onion in the saucepan with oil and sauté over medium heat for 3 minutes. Add mushrooms, peppers, and zucchini, stirring for 5 minutes until the vegetables are tender. Add tomato paste, tomatoes, salt, and pepper. Bring the mixture to a boil then reduce the heat, cover, and let the mixture simmer for 20 minutes.

• 3

  In a separate mixing bowl, combine parmesan cheese, 2 cups of mozzarella cheese, and ricotta cheese.

• 4

  Cover the bottom of a 9 x 13 baking dish with 1/4 of the sauce, 3 lasagna noodles, and 1/3 of the mixed cheese. Repeat this process two more times. Top with any remaining sauce and noodles.

• 5

  Cover the dish and bake it in the oven for 45 minutes. Remove the cover, and top the lasagna with remaining mozzarella cheese. Continue baking uncovered for an additional 5 to 10 minutes until the cheese melts. Remove and let the lasagna cool for 15 minutes before serving.