Vegetarian Lasagna

This is a great healthy and hardy meal that will not leave you feeling weighed down afterward! My husband loves to eat meat, but he loved this meal so much he had 3 helpings!

9 lasagna noodles, cooked al dente

1 16 oz cottage cheese

1 egg

1 zucchini squash (can also add or substitute with eggplant)

1 yellow squash

1 large red onion

1/2 jar spaghetti sauce

sliced fresh mushrooms*

fresh spinach leaves*

shredded mozzarella cheese*

shredded romano cheese*

paremesan cheese*

sliced olives*

*to taste

Thinly slice both squashes and red onion, then individually saute them lightly. It is important to saute each separately so they can retain their unique flavors (you may lightly season with garlic salt or herbs). Beat egg into cottage cheese. Line a 9x13 pan with a small amount of sauce.

Each layer gets, in this order:

3 lasagna noodles

cottage cheese

mushrooms

onions

yellow squash

zucchini squash

spinach

mozzarella cheese

romano cheese

small amount of spaghetti sauce

repeat 2 more times

top with olives, and parmesan cheese

You may worry that the lasagna is very "full" in the pan, but don't worry the spinach cooks down a lot in the oven.

Bake at 350 for about 45 min, *then let it cool for about 10 min so it can solidify!*