Garden Fresh Lasagna

This is a great recipe to use some of those ripe veggies from your garden or from a recent trip to the farmer's market. Here is the recipe I came up with:

9 dried lasagna noodles

2 beaten eggs

2 cups cottage cheese

15 oz. ricotta cheese

2 tsp. dried Italian seasoning

1 cup chopped onion

4 cloves garlic, minced

2 Tbsp olive oil

1 small jar of spaghetti sauce

1 cup shredded carrots

1 cup zucchini chopped to desired size

2 large tomatoes chopped to desired size

1/2 cup parmesan cheese

2 cups mozzarella cheese

(You may also choose to include or substitute other vegetables like mushrooms, spinach, etc.)

1. Cook lasagna noodles according to package directions. Drain; set aside.

2. In a bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.

3. Mix carrots, zucchini, tomatoes, and spaghetti sauce (however much you prefer) in a medium bowl. In a large skillet cook the onion and garlic in hot oil. Add onion and garlic to vegetable mixture.

4. To assemble, in a greased 9x13 baking dish, layer one-third of the noodles, folding or cutting to fit if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with some of the mozzarella. Repeat the layers twice. Sprinkle with the remaining mozzarella and Parmesan.

5. Bake, uncovered, in a 350 degree oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. (You can prepare lasagna up to 48 hours in advance. When you're ready to eat, just cover with foil and bake, covered, in a 350 degree oven for 30 minutes. Uncover; bake for 30 to 35 minutes more or until heated through. Let stand for 10 minutes before serving.)

Enjoy!