Veggie Lasagna

1 C. sliced carrots

1/2 C. diced red pepper (I used a variety of peppers – red, cubanelle, jalepeno, yellow, etc…)

1 C. sliced zucchini

1 C. chopped spinach

1 C. cottage cheese

1/2 C. ricotta (I don’t use ricotta, but use 1/2 C to 1 C more cottage cheese)

2 Eggs

1 Tsp. basil

1 Tsp. oregano

pepper

2 C. marainara sauce

9 lasagna noodles

Cook noodles. Steam carrots over boiling water for 2 minutes. Add zucchini and steam 2 more minutes. Add peppers and steam 2 more minutes. Add spinach and steam 1 more minute. Remove veggies from heat. Combine the remaining ingredients  together except the marinara and pasta.

Spread some sauce on the bottom of 9×13 pan and place 3 noodles on top. Add a layer of veggies and cover with cheese mixture. Add some sauce and repeat the layers. Bake at 350 for 40 minutes or until bubbly.

(You can add cheese if you want too.)

(And thanks to Rachel for this recipe – that I kind of tweaked when I make it… 😉 )

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