PW's Vegetable Lasagna with our changes.

We (aka my husband and I, Ava could care less and Katrena does care, a lot) like to eat at least one vegetarian meal a week. So when I came across Pioneer Woman's Vegetable Lasagna recipe on Monday morning I knew I had to make it. We made it last night, with a few changes and we LOVED it. Well one said nothing (Ava), some of us loved it (Brent and I) and the other said "why can't we just eat your regular lasagna with meat" (katrena). I think my sweet child really dislikes trying anything new unless its a sweet, and her mother likes to constantly make something new.

Anyways on to the lasagna:

Lasagna noodles, I use oven ready but you could use regular noodles as well.
2 T. olive oil
1/2 medium onion
4 cloves garlic ( I use 2tsp minced)
1 yellow bell pepper, diced
1 green bell pepper, diced
2 yellow squash, diced
2 zucchini squash, diced
1 small can sliced mushrooms
1 (28 oz) can crushed tomatoes, italian style
1/2 c. white cooking wine
1/2 T. dried parsley
1/2 tsp. salt
black pepper
1/2 t. crushed red pepper
about 30 oz of cottage cheese
2 eggs
1/2 c. grated parmesan
2 c. mozzarella cheese, shredded
1/4 c. parmesan cheese.


If needed cook noodles, and prepare vegetables.

Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for a minute. Add bell peppers and saute for another minute. Add squash and mushrooms and cook for a few minutes more. Pour in wine, salt, black pepper, and crushed red pepper and stir. Pour in tomatoes and parsley, stir to combine and let simmer for about 20 minutes.

Meanwhile:preheat your oven to 350 degrees.

And in a separate bowl combine cottage cheese, eggs, parmesan cheese and a little black pepper.

When your 2o minutes are up, you are ready to assemble. Spread a little of your sauce mixture in the bottom of a 9x13 pan, layer your noodles on the bottom of the pan, spread a 1/3 of your cottage cheese mixture and a 1/3 of the mozzarella cheese, and then a little less than a 1/3 of the vegetable mixture.

Repeat the layering process two more times, finishing with the rest of the vegetable sauce mixture and sprinkle with 1/4 c. parmesan cheese.

If using oven ready noodles cover with foil and bake for 30 minutes, remove foil and bake another 15 minutes. Let stand about 10 minutes before cutting.

If you are using regular lasagna noodles, cover with foil and bake 20 minutes, remove foil and bake 5-10 minutes more. wait about 10 minutes before serving.