Look for these vegetables already sliced or in the freezer section (defrost completely) to save time on prep. Can easily be prepped and assembled the night before.
2 thinly slices zucchini
2 thinly sliced large or 3 small yellow squash
2 thinly sliced carrots
1 small container sliced mushrooms
1 onion diced
large can or jar spaghetti sauce (original, no special flavors)
1 8oz package cream cheese ( you can go light but not fat free)
1 cup cottage cheese or ricotta (must be whole milk)
1 large egg
10 oven ready lasagna noodles
12 slices provolone cheese
2 cups shredded mozzarella
Preheat oven 350 degrees.
In a small bowl, mix cottage/ricotta cheese, cream cheese, and egg with a pinch of salt and pepper.
Put 1/3 of the tomato sauce on the bottom of a large casserole dish and lay noodles with out overlapping (4-5). Spread half the cream cheese mixture, half the vegetables, 1/2 remaining sauce, then 6 slices of provolone, and 1 cup mozzarella. Repeat with noodles, rest of cream cheese mixture, rest of vegetables, remaining sauce, and then top with remaining cheese. Cover with aluminum foil and bake for 40 minutes, remove foil and bake 20 more minutes. Let rest 10 minutes before serving.
*I like to pile my vegetables on a baking sheet and put them in the oven for about 10 minutes on 350. just to soften slightly, but still have a alot of texture when the lasagna is done.
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