Vegetable Lasagna

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== Description ==
Farmers' Market Recipes by the Commonwealth of Massachusetts Department of Agricultural Resources, public domain government resource—original source of recipe
* Cook Time: 
* Serves: 4
== Ingredients ==
* 1 medium zucchini, sliced
* 1 cup mushrooms, sliced
* 1 medium onion, chopped
* 1 clove garlic, cut in small pieces
* 2, 8-ounce cans tomato sauce
* 1 teaspoon oregano
* 1 teaspoon basil
* ¼ teaspoon pepper
* 1 large tomato, chopped
* l cup low-fat cottage cheese
* 1 cup mozzarella cheese, shredded, (try part-skim)
* 6 lasagna noodles, uncooked
== Directions ==
# Preheat oven to 400 °F. 
# Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside. 
# Mix cheeses and chopped tomato. Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of the uncooked noodles and half of cheese mixture. Repeat layers and end with a third layer of sauce.
# Cover tightly with foil; bake 45 minutes. Remove from oven and let stand 5 minutes before serving. 
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Category:Vegetarian Main Dish Recipes
Category:Italian Recipes
Category:Lasagne Recipes
Category:Cottage cheese Recipes
Category:Mozzarella Recipes
Category:Zucchini Recipes
Category:Mushroom Recipes