Vegetarian Lasagna


1 (14 1/2 ounce) can tomatoes, chopped

2 (12 ounce) cans tomato sauce


1 teaspoon dried oregano

1 teaspoon dried basil

dash black pepper

2 medium onions, chopped

1 1/2 teaspoons garlic, minced

3 tablespoons olive oil

1 large zucchini, chopped

8 ounces mushrooms, sliced

1 large carrot, chopped

1 green pepper, chopped

1 cup mozzarella cheese, shredded

2 cups cottage cheese

1 cup grated Parmesan cheese

8 ounces lasagne

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Preheat oven to 350°. Cook lasagna. Rinse and drain. Simmer tomatoes with juice, tomato sauce, honey, oregano, basil and black pepper in medium saucepan over low heat. In a large skillet, saute onion and garlic in hot oil over medium heat until golden. Add zucchini, mushrooms, carrot and pepper. Cook until vegetables are tender, about 7 minutes. Combine vegetables and tomato mixture. Simmer 15 minutes. In a large bowl, blend mozzarella, cottage and Parmesan cheeses well. Spoon 1 cup sauce in bottom of 12 x 8 inch pan. Place a layer of noodles over sauce, then half of the cheese mixture and half of the remaining sauce. Repeat layers of noodles, cheese mixture and sauce. Bake 30 to 45 minutes, or until bubbly. Let stand 10 minutes before serving. Serves: 6-8.