3-1/2 cup spaghetti sauce
1 cup (6 ounces) tomato paste
1 cup sliced fresh mushrooms
2 tablespoons vegetable oil
3 cups cream-style cottage cheese
1 cup grated Parmesan cheese
2 eggs, beaten
1-2 tablespoon minced fresh oregano OR 1-2 teaspoon 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
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/2 teaspoon lemon-pepper seasoning
10 lasagna noodles, cooked and drained
2 med. zucchini, shredded, divided
3 cups (12 ounces) shredded mozzarella cheese
3 large tomatoes, cut into 1/2 inch slices
In a large saucepan, combine the spaghetti sauce, tomato paste, mushrooms and oil. Simmer, uncovered, for 20 min. In a bowl, combine the next 9 ingredients. In a greased 13x9x2″ baking pan, layer half of noodles and half of cheese mixture. Top with 2-1/2 cup zucchini. Layer with 1/3 of the spaghetti sauce and half of mozzarella. Repeat layers of noodles, cheese mixture and sauce. Top with tomato slices and remaining sauce and mozzarella. Cover and bake at 350 degrees for 35-40 min. Uncover and bake 10 min. longer. Sprinkle with remaining zucchini. Let stand 20 min.
Serves 8-10