Veggie Lasagna

   My diet consists of mostly vegetarian dishes, so i'm limited to the things I can eat. I've had to sacrifice some of my favorite, more fattening, dishes, but have been introduced to some truly amazing, healthier alternatives, Lasagna being one of them. I love cooking, it's one of my passions, but for some reason lasagna has always seemed like such an intimidating dish. Lucky for me, my dear friend Delaney introduced this quick, inexpensive, figure friendly recipe. I decided to take a try and was more than happy with the results, so now it's time to share the wealth! 

  What you'll need:

2  medium  yellow zuchinni squash

2  medium zucchini

1 small container of cottage cheese 

1 pkg of Parmesan  cheese

1 egg

1 pkg of whole wheat not oven ready lasagne noodles 

1 can spaghetti sauce

1 tbs olive oil

1 tbs red wine (Optional)

1 garlic pod

Dash of salt and pepper

1. Preheat oven to 375. Peel your Zucchini and Zucchini squash, leaving a slight amount of skin, that's where the vitamins and minerals live.

2. Follow the directions on the back of your Lasagna noodle box to prepare the noodles. 

3. While noodles are being prepared, cut your zucchini and squash into bite sized pieces. I recommend cutting round pieces, and then cutting that into 4's.

4. Add Zucchini, olive oil, wine, salt, pepper, and chopped garlic pod to skillet. Cook until the zucchini starts to become slightly transparent, or to desired texture. (Around 10 minutes)

5. While your zucchini mixture is cooking, add your egg, half the package of parmesan cheese, and cottage cheese in small bowl. Stir and set aside.

6. Noodles should be ready and drained at this point. Lay down your first layer of noodles.

7. Once your zucchini is ready, add can of spaghetti sauce to mixture and stir.

8. Add half of your veggie mix to the first layer of noodles.

 9. Lay down another layer of noodles.

 10. Add entire cottage cheese mixture to noodle layer.

11. Add another layer of noodles.

12. Add the remanding veggies and the rest of your parmesan cheese to the top most layer. Pop in the oven and cook for 50 minutes.

13. Cool for 10 minutes and serve!