Grilled Vegetable Three Cheese Lasagna

Ingredients

• 18-20 no boil Lasagna noodles
• 1 28 oz can Crushed Tomatoes
• 1 cup tomato juice
• 2 tbsp Tomato Paste
• ½ tsp sugar
• 1 medium Onion
• 2 cloves Garlic
• 2 cups shredded Mozzarella Cheese
• 1 container (2 cups) Cottage Cheese
• 1/4 cup Parmesan Cheese
• Salt and Pepper
• 1 tsp dry Oregano
• 1 tsp dry Basil
• Olive Oil
• 1 bag pre-washed Spinach chopped
• 1 medium Green Pepper
• 1 medium Red Pepper
• 1 lb large Mushrooms
• 2 medium Zucchini

Method

1. Slice and brush peppers, mushrooms and zucchini with olive oil and a little salt and grill until they have nice dark grill marks
2. Chop and set aside
3. Saute onion and garlic in olive oil in a large pan
4. Add crushed tomatoes, tomato paste, tomato juice, sugar, herbs, salt and pepper to the onion mixture and cook on medium heat about 10 minutes
5. add spinach and chopped grilled vegetables and cook until spinach is wilted
6. Spread just enough sauce to cover the bottom of your baking dish
7. Place a layer of noodles and top with sauce and then with mozzarella and cottage cheese
8. Continue layering until all ingredients have been used ( this will depend on the size of the pan that you use)
9. * Make sure that your top layer is mozzarella and cottage cheese
10. Sprinkle with Parmesan cheese
11. Cover lasagna and bake in a preheated 350* oven for 40-50 minutes
12. Uncover and bake 10-15 minutes more
13. Let stand for up to 30 minutes before cutting and serving

Tips

• Remember when using no-cook lasagna noodles that you need more liquid than when using traditional noodles. If you feel that your sauce is not thin enough, just add a little water or extra tomato juice.
• Ricotta Cheese can be used instead of Cottage Cheese
• For a spicier version try grilling a couple of Jalapeno peppers and adding them