Shelly's Recipe

VEGETARIAN LASAGNA

Category: Pasta - Baked

1 pkg spinach lasagna noodles
2 cups of sliced mushrooms
1 yellow pepper
1 red pepper
1 green pepper
1 orange pepper
1 zucchini
2 onions
2 tbsp olive oil
1 tsp dried rosemary
2 tsp dried oregano
1 cup low fat ricotta cheese
1 cup cottage cheese
1 cup cheddar cheese
1 cup mozzarella cheese
2 eggs
1 jar spaghetti sauce

Chop all the vegetables and mix in a bowl with olive oil, rosemary and oregano. Spread out all the vegetables in a roasting/baking pan and roast uncovered at 400 for 30 minutes.

Cook lasagna noodles according to pkg instructions.

Mix ricotta, cottage, cheddar, and 1/2 of the mozzarella cheese with 2 eggs. Assemble lasagna by spreading one thin layer of spaghetti sauce, then layer lasagna noodles, then 1/3 of cheese filling, then roasted vegetables, continue to layer till pan is full, and all used.

Finish with last layer of lasagna noodles, and then sprinkle the second half of the mozzarella cheese on top. Cover with tin foil and bake at 375 for 35 minutes. Let cool 10 minutes before serving.