Thank you Jenna!

Because of Jenna's delicious recipe, Chris and I have eaten well for 2 nights, AND I don't have to cook tonight either. This is one of those meals that tastes even better as leftovers than the night you made it. In fact, we probably could go for 4 or 5 nights with this lasagna, but Chris doesn't necessarily enjoy eating vegetarian that much. But, I don't mind, so now I have lunch for a few days too! Thanks Jenna!!! It was delicious, cost effective and created less work for me :)

Husband rating: 8.5 general 10 veggie (please note that Chris will never give a vegetarian meal a 10 on the general scale. He was kind of disappointed that there was no meat in this one, but once he tasted it, he stopped complaining... it was wonderful!).

lasagna noodles- cook according to package
spinach
sauce-however much you like! ( i usually use at least 2 jars cuz i like lots of sauce)

2 small zucchini- chopped
1 small yellow squash- chopped
1/2 lb. mushrooms (I chopped these pretty finely)
1 small onion-chopped fine
garlic to taste (I used 3 bulbs)
olive oil to cover

Mix all of these well and roast at 425 degrees 30 min. or until brown and tender. Or you can saute them.


2 cups cottage cheese
2 cups mozzarella
1 cup parmesan
1 egg
salt and pepper

combine all of these

In 13x9inch dish spread 1c sauce. layer noodles over sauce. top half with each in order-cheese mixture, spinach, veggies, and 1/3 sauce. Repeat layers. Top with remaining noodles and sauce. Cover and bake at 350 degrees for 45 minutes. uncover- top with mozzarella and bake 15 more minutes. let stand 10 minutes.