Vegetable Lasagna- E.E.C. recipe

2 Tbsp olive oil

1 medium onion, chopped

1 cup chopped broccoli

1 zucchini, sliced

8 oz fresh mushrooms, sliced

1 14.5oz can Italian-seasoned diced tomatoes

9 lasagna noodles

1 cup cottage cheese or ricotta cheese

1 cup plain yogurt

2 cups shredded mozzarella cheese

½ cup shredded Parmesan cheese

Heat oil in a large skillet over high heat; add onion and broccoli.  Sauté for 2 minutes.  Add zucchini and mushrooms; sauté for 1 minute.  Add undrained tomatoes; stir.  Simmer vegetables for 5 minutes.

Cook noodles according to package directions; drain.  Combine cottage cheese and yogurt in a medium bowl.  Grease a large baking dish.

Spread 1 cup vegetable mixture in prepared baking dish.  Top with half of noodles, some cottage cheese mixture and some mozzarella.  Spread half of remaining vegetable mixture over top.  Repeat layering, ending with vegetable mixture.  Sprinkle Parmesan over top. 

Bake at 350° until cheese is bubbly, about 20 minutes.  Let stand for 5 minutes before slicing.