Vegetarian Mushroom and Zucchini Lasagna

Lasagna is one of my husband and I's favorite meals. There are so many ways that you can make it, and every single way is delicious. My entire life growing up, my dad has been an awesome lasagna maker. He taught me how to make it using a ton of vegetables, a lot less cheese than normal and to make it very tasty. After I got married, Troy and I started making our own lasagna. 
Directions:
1. In a large pot, over medium-high heat, begin cooking onions, zucchini, celery, mushtrooms and tomatoes for about 15 minutes.
2. Once vegetables start to soften, add pasta sauce, garlic, black pepper and cayenne powder.
3. Meanwhile, saute Morningstar Farms Meatless Crumbles until slightly browned. Add to sauce mixture and keep sauce on low heat.
4. Boil noodles until cooked and drain.
5. In a separate bowl, mix together Parmesan cheese, cottage cheese and garlic powder.

Assembly:
1. Start with a layer of chunky pasta sauce on the bottom of a large rectangular baking dish. Be generous with the sauce as you do not want dried up noodles.
2. Then add one layer of noodles, then a thin layer of cottage cheese mixture, then a sauce layer.
3. Repeat layering until baking dish is nearly full.
4. Top with quality grated Parmesan cheese.

To cook lasagna, preheat oven to 350 degrees. Cook for about 30 minutes with aluminum foil over lasagna. For the last 15 minutes, cook without foil so that cheese melts. Serve once lasagna is hot.


This lasagna turned out so good! It is very filling and I love that it is packed with flavorful vegetables. The leftovers are even better a couple days later. These lasagnas freeze so well and can be stored for at least 6 months. My husband and I have even made 5-7 large lasagnas at a time and froze them all for the winter. They are also great made with beef, turkey or with more vegetables instead of the crumbles.