12 ounces lasagna noodles
32 ounce can plum tomatoes
2 TBSP Olive Oil
2 Medium onions, chopped
3 cloves garlic, minced
1 cup chopped zucchini
1 cup chopped broccoli
1 tsp basil
1 tsp oregano
1 tsp garlic powder
1 tsp. pepper
1 tsp dried red pepper - crushed
3 cups low-fat cottage cheese
4 cups marinara sauce
4 TBSP shredde Parmesan cheese
Prepare lasagna noodles as directed on the package but do NOT add salt to the water. Drain and set aside.
Drain and chop tomatoes, reserving liquid
Heat oil in a large skillet and saute onions and garlic until golden brown
Add zucchini, broccoli, tomatoes, reserved liquid and spices, simmer covered for 10 minutes stirring occasionally.
Preheat oven to 350 degrees
Lay 3 noodles side by side, touching each other.
Layer cottage cheese and vegetable sauce on top of noodles
Roll up each noodle separately and place in a casserole dish
Continue until all noodles are used and in the casserole dish.
Cover with marinara sauce
Top with Parmesan cheese
Bake for 25 minutes
Serve immediately
Serves 3 - 4
