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Ok ya’ll this is my personal recipe or should I say “throw it together” recipe.

Ingredients:

• 2 lbs. Mixture of your favorite mushrooms (I use Portobello, Shitake, and Buttons)
• 1 lb. Sliced Zucchini Squash (long ways)
• 1 lb. Yellow Squash (long ways)
• 1 lb. Egg Plant (long ways)
• 1 lb. Sliced Carrots (long ways)
• 1 (16oz) Ricotta Cheese
• 2 (8oz) Cottage Cheese
• 1 Bag of shredded Mozzarella Cheese
• 1 Bag of shredded Parmasan Cheese
• 2 rounds of fresh mozzarella cheese
• 10 TBS Italian Seasoning (or to taste)
• 5 TBS Minced Garlic (fresh or jarred)
• 1 32 oz. can of Diced Tomatoes
• 1 32 oz can tomato sauce
• 2 cans tomato paste
• 2 Bell Peppers
• 2 Stalks Celery
• 2 Boxes Oven Ready Lasagna Noodles
• You will need:
• (1) 11″x15″ pan or
• (2) 9″ x 13″ pan

Directions:

Take Zucchini, Yellow Squash, Carrots and Egg Plant and lay them flat in your lasagna pan then add boiling water to them. Let them “steep” while the sauce is simmering. After steeping lay them out on paper towel to soak up any excess water from them. (Be careful not to allow them to steep too long as they will become too soft to manage.)

Saute’ mushrooms with bell pepper and celery. Then add tomatoes, tomato sauce, and tomato paste. Adding also the garlic and Italian spices. Simmer over low heat for about 30 minutes.

Take your ricotta and cottage cheese and add in 2 bags of shredded cheese in a seperate bowl.

Now you’re ready to assemble.

Take your pan(s) and line it with 1-3 scoops of sauce and then start layering noodles/cheese/sause. Till you have completed the lasagna. Save any left over sauce for spaghetti later in the week.

Once you have that completed then slice the rounds of mozzarella and layer it on top of the lasagna. It’s ooohhhh so good.

Now bake at 375 for about 45min. - 1 hour… depending on the thickness of your pans.

I always make 2 one for my family of 4 and 1 to either freeze or share with someone else.

;-)    Feeds up to 12 people!

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