Lasagna With Zucchini, Red Pepper And Mushrooms

Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray
9 pre cooked lasagne noodles
1 tbsp veg oil
1 ½ tsp crushed garlic
1 c chopped zucchini
1 c onion
1 c diced sweet red pepper
1 c sliced mushrooms
2 c tomato sauce
540 mL (19 oz) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 ½ c 2% cottage cheese
½ c 2% milk
½ c grated Parmesan cheese
8 oz shredded mozzarella cheese
In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.
Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.
Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.
Pour remaining sauce over top; sprinkle with mozza cheese.
Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.
Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.
Tip: Try other vegetables for a change.
There are numerous cheese substitutes you can get for vegans.