Vegetable Lasagna

1. 1

   Preheat oven to 350u00b0.

2. 2

   Combine tomatoes and pasta sauce; stir well. Combine cottage cheese, Parmesan cheese, and pepper; stir well.

3. 3

   Spoon one-third tomato mixture into bottom of a 13- x 9-inch baking dish coated with cooking spray. Place 3 noodles over tomato mixture; top with one-third zucchini and one-third cheese mixture. Top with 2 slices provolone. Repeat layers twice with remaining ingredients.

4. 4

   Cover and bake at 350u00b0 for 45 minutes. Uncover, and bake 15 additional minutes. Let stand 15 minutes before serving.

5. 5

   Tip: This recipe saves you a little time because you assemble it with uncooked noodles. To make ahead, cover and refrigerate unbaked lasagna. Bring to room temperature, and bake as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.