Cooking with Cathy: Vegetable Lasagna

By: Chef Cathy Zeis Email
By: Chef Cathy Zeis Email

1-8 oz. bag extra large egg noodles
1-8 oz. carton cottage cheese
2-8 oz. cans diced tomatoes
1 cup diced zucchini squash
1 cup diced yellow squash
1 cup shredded carrots
1/2 cup diced red pepper
1/2 cup diced green pepper
2 TBS. extra virgin olive oil
2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. basil
1 tsp. dried parsley
8 oz. shredded parmesan cheese
8 oz. shredded cheddar cheese

Spray a baking sheet with cooking spray and add noodles to cover the bottom of the pan. In a large bowl, add all vegetables and season with spices and oil. Stir to incorporate. Spoon vegetables over noodles. Cover vegetables with cottage cheese. Top cottage cheese with diced tomatoes. Cover with foil and bake at 375 for 45 minutes. Remove foil and top with cheese. Recover and let stand for 5 minutes or until cheese is melted. Serve hot!


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