Ingredients

  • 1 (16 ounce) package lasagna noodles
  • 2 teaspoons olive oil
  • 1 diced red bell pepper
  • 1 diced orange bell pepper
  • 1 diced green bell pepper
  • 2 zucchini
  • 3 small yellow onions, diced
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 1/2 cups water
  • 1 dash crushed red pepper flakes
  • 1/4 cup shredded Parmesan cheese
  • 1 (15 ounce) container ricotta cheese
  • 10 ounces cottage cheese
  • 1 16 ounce package shredded mozzarella cheese
  • 4 eggs
  • Black pepper
  • Oregano
  • Garlic
  • Parsley
  • Basil

 

Directions

  1. Cook lasagna noodles.
  2. Cook peppers, onion, zucchini, garlic in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes.  Simmer for 30 minutes.
  3. In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, parsley, basil, and oregano.
  4. Place a small amount of sauce in the bottom of a 9×13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering 3 times, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with additional grated Parmesan cheese + mozzarella if desired.
  5. Cover dish with foil, and bake for 40 minutes at 375 F. Remove foil during last 10 minutes of baking.

Modified from this recipe.