Vegetarian Lasagna

Serves 12 * 241 Calories a piece 

Rice Lasagna Noodles 1 container

Tomato Basil Marinara, 1 container (3 cups ea.)

Small Curd Cottage Cheese  1 container (2 cups ea.)

Mozzerella Ball 1 ½

White Mushrooms 1 container

2 Eggs

1 Zucchini

1 Green Pepper

½ Medium White Onion

4 Garlic Cloves

EVOO-2 Tbsp.

Fresh Basil about 25 leaves or so

Grated Parmesan Cheese 2 Tbsp. 

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, zucchini, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together Cottage cheese, 1 ball of mozzarella cheese  and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, and basil leaves. Finally topping with remainder of mozzarella ball, basil leaves and Parmesan cheese. 
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.