Meatless Monday Garden fresh lasagna recipe

July is almost upon us and I am hearing from many of my friends that their gardens are beginning to create a bounty of fresh veggies. If you are at a loss on how to use up all those delicious veggies and herbs, give this recipe for lasagna a try!

  • 4 cups of your favorite spaghetti sauce 
  • 1 small can tomato paste 
  • 1 cup mushrooms, sliced 
  • 3 cups cottage cheese 
  • 1 cup Parmesan cheese, grated 
  • 2 eggs, beaten 
  • 1 1/2 tablespoons fresh oregano
  • 1 tablespoon fresh basil
  • 1 1/2 teaspoons fresh parsley
  • 1 garlic clove, minced 
  • 1/2 teaspoon seasoned salt 
  • 10 lasagna noodles, cooked and drained 
  • 1 zucchini, shredded
  • 3 cups mozzarella cheese, shredded 
  • 3 tomatoes, sliced
In a large sauce pan, combine spaghetti sauce, tomato paste and mushrooms. Simmer over low heat for 20 minutes. While sauce is cooking, combine cottage and Parmesan cheese, eggs and all seasonings in a large bowl. Stir well until thoroughly combined. Lightly grease a 13X9 baking pan and add half of the noodles to the bottom of the pan. Top with half of the cheese mixture. Add the shredded zucchini on top of the cheese and top with 1/3 of the sauce and half of the mozzarella. Repeat this layering for the noodles, cheese and sauce. Top with tomatoes, remaining sauce and mozzarella. Bake 45-50 minutes. Let stand 15 minutes before serving.