12" dutch oven
8-10 oven ready lasagna noodles
1 jar of your favorite spaghetti sauce
3 medium carrots, shredded
3/4 cup broccoli, finely chopped
2 medium zucchini, sliced
2 medium yellow summer squash, sliced
1 (16 oz.) container cottage cheese
1/2 cup Parmesan cheese, grated
dried basil, thyme and oregano to taste
shredded mozzarella cheese
Mix the cottage cheese, egg, Parmesan cheese and spices, set aside. Put the sauce in your dutch oven over a full spread of coals. Add the shredded carrot and chopped broccoli and heat through. Remove all but about 3/4 of a cup of the sauce and set aside. layer half of the noodles, cottage cheese mixture, squash, sauce and mozzarella cheese in that order. Repeat layers ending with mozzarella cheese. Bake at 350° for 45 minutes to 1 hour using 1 1/2 rings on top and 1 ring on the bottom. Let stand 10 minutes before serving. 10-12 servings.
The Finished Product
This lasagna was pretty good. You can use any combination of vegetables you want. Eggplant would be good. Honestly, meat lasagna is tons better, so I may only make this vegetarian version once or twice a year-- But I'll add meat to it next time. Grade B.