VEGETARIAN LASAGNA

I use this cheese filling with regular lasanga too!

Ingredients:
Sauce:
2-14.5oz. cans tomato sauce
1-6 oz. can tomato paste
1 medium onion, diced
½ lb. fresh mushrooms, washed and sliced
2-3 small zucchini, sliced
1 T. garlic
1 tsp. oregano
½ tsp. parsley
½ tsp. pepper
1/8 C. red wine
2 T. sugar

Cheese Filling:
2 ½ C. (aprx. 1 lg. and 1 sm. container) cottage cheese
1 medium onion, sliced and sautéed
1 pkg. frozen spinach, thawed and drained in strainer
2 eggs
¾ C. grated parmesan cheese

Other ingredients:
1 ½ lb. mozzarella cheese, sliced
6-8 lasagna noodles, cooked only half of time on package directions and drained

Directions:
Sauté onion, mushroom and zucchini in saucepan. Add tomato sauce, paste, garlic, oregano, parsley and pepper. Simmer and add wine and sugar. In separate bowl, mix ingredients of cheese filling together. To assemble: in greased 9x13 pan, layer noodle, cheese filling, tomato sauce, mozzarella and repeat until out of ingredients. End with mozzarella on top. Cover and bake at 425 degrees for 30 minutes. Uncover and continue to cook for another 15 minutes.

from Kim Jacoby (love ya, Mom!)