Vegetable Lasagna

• 1 Tbsp. oil
• 1 medium thinly sliced carrot Target 2 lb For $3.00 thru 02/06
• 1 medium chopped onion
• 1 clove minced garlic
• 2 cans (28oz/796mL) Catelli Thick & Chunky Tomato Basil Blast Pasta Sauce
• 2 tsp. Italian seasoning
• 1 can (284mL) cut, waxed beans, drained
• 1 can (284mL) cut green beans, drained
• 6 lasagna noodles, cooked
• 3 cups cottage or ricotta cheese
• 2 eggs
• 3 cups grated Cracker Barrel Mozzarella Cheese

1. HEAT oil in saucepan over medium heat.
2. Saute carrot, onion and garlic until vegetables are tender, but not browned, about 5 minutes.
3. Stir in spaghetti sauce and Italian seasoning; simmer over low heat for 5 minutes.
4. Add beans.
5. PLACE half of the vegetable sauce mixture in bottom of greased 13 x 9" (3.5L/33 x 23cm) baking dish; top with 3 lasagna noodles.
6. COMBINE cottage cheese and eggs; mix well.
7. Spread over lasagna noodles.
8. Sprinkle with 1 cup (250mL) mozzarella cheese; top with remaining noodles.
9. Pour remaining sauce over noodles; sprinkle remaining cheese evenly on top.
10. BAKE at 350F (180C) for 40 minutes.
11. Cool 15 minutes; cut into squares and serve.

oil, onion, garlic, pasta sauce, italian seasoning, beans, green beans, lasagna noodles, ricotta cheese, eggs, grated cracker barrel

Taken from www.kraftrecipes.com/recipes/vegetable-lasagna-83517.aspx (may not work)