I am not always a fan of veggie dishes, but I have to say this one surprised me. It is now one of my favorite recipes!
9 lasagna noodles
1 tsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped (3/4 c.)
24-oz. tomato basil marinara (I used Classico, but you can use whatever brand you prefer)
1 1/2-lb. carton cottage cheese
1 lb. fresh white button mushrooms, sliced (2 c.)
1 lb. zucchini, thinly sliced
6-oz. shredded, part-skim mozzarella cheese
Cook lasagna noodles according to package directions; drain and set aside.
Preheat oven to 350 degrees.
Heat olive oil in heavy skillet over medium heat. Add garlic and onion; cook 4 minutes, or until onion is soft. Add sauce, cottage cheese and mushrooms. Reduce heat; simmer 5 minutes.
Spray a 9x13-in. baking dish with nonstick cooking spray.
Place 3 noodles on bottom of pan. Next, layer 1/3 of sauce mix, 1/3 of zucchini and then 1/3 of mozzarella. Repeat this twice using remaining noodles, sauce, zucchini and cheese.
Cover with foil. Bake for 45 minutes.
* If you just can't bring yourself to serve a veggie dish, you can sprinkle mini turkey pepperoni on each layer. I have done this as well and it is delicious!
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