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Garden Lasagna

As soon as we have tomatoes and zucchini in the garden, my family asks for this dish.—Harriet Stichter, Milford, Indiana

8-10 ServingsPrep: 35 min. Bake: 45 min. + standing

Ingredients

3-1/2 cups spaghetti sauce
1 can (6 ounces) tomato paste
1 cup sliced fresh mushrooms
2 tablespoons vegetable oil
3 cups (24 ounces) cream-style cottage cheese
1 cup grated Parmesan cheese
2 eggs, beaten
1 to 2 tablespoons minced fresh oregano or 1 to 2 teaspoons dried oregano
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/2 teaspoon lemon-pepper seasoning
10 lasagna noodles, cooked and drained
2 medium zucchini, shredded, divided
3 cups (12 ounces) shredded mozzarella cheese
3 large tomatoes, cut into 1/2-inch slices

Directions

In a saucepan, combine the spaghetti sauce, tomato paste, mushrooms
and oil. Simmer, uncovered, for 20 minutes. In a bowl, combine the
next nine ingredients. In a greased 13-in. x 9-in. baking dish,
layer half of the noodles and cheese mixture. Top with 2-1/2 cups of

2 of 2

Garden Lasagna (continued)

Directions (continued)

zucchini. Layer with a third of the spaghetti sauce and half of the
mozzarella. Repeat layers of noodles, cheese mixture and sauce. Top
with tomato slices and remaining sauce and mozzarella. Cover and
bake at 350° for 35-40 minutes. Uncover and bake 10 minutes
longer. Sprinkle with remaining zucchini. Let stand for 20 minutes
before cutting. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 piece) equals 436 calories, 20 g fat (9 g saturated fat), 87 mg cholesterol, 1,114 mg sodium, 38 g carbohydrate, 4 g fiber, 27 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.