Garden Lasagna

• 3 Tbsp. peanut or olive oil
• 4 zucchini, coarsely chopped
• 1 onion, chopped
• 1 or 2 carrots, diced
• 1/2 c. chopped celery
• 1 clove garlic, minced
• 2 (1 lb.) cans stewed tomatoes (with juice)
• 1 c. tomato sauce
• 1 (16 oz.) can tomato paste
• 2 Tbsp. chopped parsley
• 2 tsp. Italian seasoning
• 1 tsp. basil
• 1 tsp. seasoned salt
• 1/4 tsp. ground pepper
• 9 lasagna noodles
• 1 (8 oz.) pkg. shredded Swiss cheese
• 1 c. grated Parmesan cheese
• 2 c. Ricotta or cottage cheese

1. Heat oil in large pot.
2. Add next 6 ingredients (zucchini, onion, carrots, celery, garlic and stewed tomatoes).
3. Cook over medium heat for 15 minutes, stirring often.
4. Stir in next 7 ingredients (tomato sauce, paste, parsley, seasoning, basil, salt and pepper).
5. Bring to a boil, stirring to break up tomatoes into pieces.
6. Reduce heat, cover and bring to a boil.
7. Boil until liquid is reduced to approximately 5 cups.
8. Cook noodles (when made ahead of time, don't cook).
9. Preheat oven to 350u0b0.
10. Place 1/4 of cooked sauce in a 9 x 13-inch pan.
11. Top with layer of noodles.
12. Top with 1/3 Ricotta cheese or cottage cheese, then 1/4 Parmesan cheese. Repeat this process two times.
13. Spread remaining sauce over the top.
14. Sprinkle with remaining cheeses.
15. Bake 30 to 35 minutes.
16. Set aside 5 minutes before cutting.
17. May freeze.

peanut, zucchini, onion, carrots, celery, clove garlic, tomatoes, tomato sauce, tomato paste, parsley, italian seasoning, basil, salt, ground pepper, lasagna noodles, swiss cheese, parmesan cheese, ricotta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194478 (may not work)