Meatless Lasagna

Yield: 8 to 10 servings

Ingredients

• 1/4 cup butter
• 2 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 medium green bell pepper, chopped
• 2 medium onions, chopped
• 2 medium zucchini, sliced
• 1 (16 ounce) can tomatoes, cut up
• 1 (12 ounce) can tomato paste
• 2 bay leaves
• 3 cloves garlic, minced
• 1/4 cup snipped parsley
• 1 teaspoon dried basil, crushed
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon pepper
• 2 cups sliced fresh mushrooms
• 10 lasagna noodles, cooked, rinsed and drained (about 8 ounces)
• 2 cups cream-style cottage cheese, drained
• 8 slices mozzarella cheese, torn
• 1/4 cup grated Parmesan cheese
• Snipped parsley (optional)

Instructions

1. In a large saucepan melt butter. Stir in carrots, celery, green pepper and onion. Cover and cook for 10 minutes, stirring frequently.
2. Add zucchini, undrained tomatoes and tomato paste; mix well. Add bay leaves, garlic, parsley and seasonings. Cover and simmer for 30 minutes; remove cover and continue simmering for 10 to 15 minutes more or until thickened to desired consistency.
3. Stir in sliced mushrooms; cook 5 minutes more. Remove from heat; discard bay leaves.
4. In a 13 x 9 inch baking pan layer one-third of the noodles, vegetable sauce, cottage cheese and mozzarella. Repeat twice, ending with mozzarella. Sprinkle Parmesan over all. Cover with foil; place on a baking sheet.
5. Bake at 350 degrees F for 45 minutes; remove foil and continue baking 10 minutes more or until cheese is golden.
6. Remove from oven; let stand for 10 minutes before serving. If desired, garnish with snipped parsley.