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Meatless Meal: Vegetable Lasagna

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6 oz. lasagna noodles

28 oz. pasta sauce

1 beaten egg

1 1/2 cups cottage or ricotta cheese

1 tsp. salt

8 oz. grated mozzarella

1/4 cup grated Parmesan

2 cups vegetables (fresh, frozen or leftovers) – carrots, broccoli, cauliflower, zucchini, peas, corn, green beans, and spinach are all good choices


Cook the noodles according to package directions.  Combine the egg, cottage/ricotta cheese, and salt.  Spread some sauce in the bottom of a baking dish and place half of the noodles on top.  Layer on more of the sauce, half of the cottage cheese mixture,  the vegetables, half of the mozzarella, and half of the Parmesan.  Top with the rest of the noodles, sauce, cottage cheese mixture, mozzarella and Parmesan.  Bake at 375 degrees F for about half an hour.  Let stand 15 minutes before serving.


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