Late Summer Garden Lasagna

GLUTEN FREE VERSION: Substitute lasagna noodles for a gluten free variety. Also read labels carefully on tomato sauce, cottage cheese and mozzarella as they may contain gluten.
Serves
8
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Ingredients

  • 1.5 quarts tomato sauce
  • 1/4 cup olive oil
  • 1 cup Zucchini, thinly sliced
  • 6 cooked, Lasagna noodles
  • 1/2 tsp oregano
  • 6 fresh basil leaves, julienne
  • 1 16 oz. container cottage cheese
  • 3 cups shredded mozzarella
  • 1/2 cup grated parmesan cheese
  • 2 eggs

Directions

  1. Mix oregano, and tomato sauce together
  2. Mix cottage cheese, and eggs together in a separate mixing bowl.
  3. Spread ½ cup of the tomato sauce in the bottom of a 9x13 inch baking dish.
  4. Layer 3 lasagna noodles, 2 cups of tomato sauce, 1 cup of cottage cheese mixture, ½ cup of zucchini, 1 ½ cups shredded mozzarella cheese, and ¼ cup of parmesan cheese.
  5. Repeat layers with remaining ingredients.
  6. Bake in 400 degree oven for about 30 minutes. Allow to cool and top with fresh basil.
  7. *Add local produce to enhance the recipe to your desire.
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