Recipe: Vegetarian Zucchini Lasagna

VEGETARIAN ZUCCHINI LASAGNA

3 medium zucchini
1/4 cup butter
2 cloves garlic, crushed
1 lb mushrooms, sliced
2 cans (14 oz each) meatless spaghetti sauce
1 (14 oz) can tomato sauce
1 tsp sugar
1/4 tsp oregano
1/4 tsp basil
8 lasagna noodles
2 cups creamed cottage cheese
2 eggs
1/4 tsp salt
Freshly ground pepper
1 cup shredded Mozzarella cheese
4 ounces Mozzarella cheese slices

Cut unpeeled zucchini into julienne strips.

Melt butter in a large heavy-bottomed saucepan over medium heat. Add zucchini and garlic; stir frequently for 3 to 4 minutes or until zucchini seems glossy. Remove from saucepan.

Add mushrooms to butter in saucepan and stir to 2 to 3 minutes.

Return zucchini to pan; add sauces, sugar, oregano and basil. Bring to boil. Cover, reduce heat and simmer for 30 minutes. Stir occasionally.

Cook lasagna noodles according to package directions; drain well.

Combine cottage cheese, eggs, salt and pepper.

Cover bottom of a 13x9-inch baking dish with a little sauce. Add a layer of noodles, cheese mixture, sauce and shredded Mozzarella. Repeat layers ending with sauce; top with slices of Mozzarella.

Bake, uncovered, at 350 degrees F for 30 to 40 minutes or until bubbling hot.

Makes 9-12 servings
Source: Peak Market