Vegetable Lasagna

This lasagna is pretty ordinary, but always good on a cool fall evening. I usually use zucchini however I couldn't find any in the store so I used eggplant instead.

Saute sliced mushrooms (1 container), sliced eggplant (1 medium), diced green pepper (1 medium), onion (1 small), garlic (2 cloves), and spices in olive oil. Add chopped swiss chard when all vegetables are almost done and saute for another couple of minutes.










Meanwhile, in a small bowl combine 2 C cottage cheese, 1 C shredded mozzarella, 1/4 C Parmesan cheese, 1 egg, fresh sliced basil, oregano, black pepper, garlic powder, and no-salt sun-dried tomato seasoning. I use cottage cheese probably because that is how my mom makes her lasagna and her's has never failed a taste test.Pour some pasta sauce in the bottom of 9x13 inch pan and top with one layer of no-boil lasagne noodles. Top layer with sauce then add another layer of noodles. Spoon half of cottage cheese mixture on noodles then layer with more noodles. Top this layer of noodles with the vegetable mixture then layer on more noodles. Spoon the remaining half of cottage cheese mixture on noodles. Put a final layer of noodles over the cottage cheese mixture. Generously pour pasta sauce over noodles. Add ~1/4 C of water to pasta jar, screw on lid and shake. Pour water-sauce slurry over noodles then sprinkle 1 C of mozzarella cheese over lasagna.

Bake in a pre-heated 350F oven for 30-40 minutes.

In my book, garlic bread and wine must accompany lasagna.
Happy fall to everyone!