Zesty meatless lasagna

• 16 oz spaghetti sauce
• 1 box multi grain lasagna noodles (cooked)
• 1/2 cup parmesan cheese (grated)
• 1 medium tomato (diced)
• 2 clove garlic (minced)
• 1 cup portabella mushroom (diced)
• 1/2 red pepper (diced )
• 2 cup mozzarella cheese (shredded)
• 4 oz ricotta cheese
• 4 tbsp small curd cottage cheese
• 1 tbsp dried basil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp dried parsley
• 1/2 tsp crushed red pepper
• 2 tbsp olive oil
• 4 dash red wine vinegar
• 1 eggs
• 1/4 cup green pepper (diced)
• 1/4 cup onion, chopped
• 1/4 cup green pepper, diced
• 1/4 cup onion, chopped

1. Boil lasagna noodles 10-15 mins and drain (according to package )
2. Saute garlic with green peppers, onion, mushrooms, tomato, red pepper, salt, black pepper, crushed red pepper and parsley in olive oil and red wine vinegar
3. Preheat oven to 350
4. Mix ricotta cheese, cottage cheese, egg and basil in separate bowl
5. Layer ingredients: spaghetti sauce, noodles, ricotta cheese mixture, sprinkle with parmesan, mozzarella, sauteed veggies, repeat three times and top with remaining mozzarella cheese
6. Cover with aluminum foil and bake at 350 for 30 minutes

sauce, multi grain lasagna noodles, parmesan cheese, tomato, clove garlic, portabella mushroom, red pepper, mozzarella cheese, ricotta cheese, cheese, basil, salt, black pepper, parsley, red pepper, olive oil, red wine vinegar, eggs, green pepper, onion, green pepper, onion

Taken from cookpad.com/us/recipes/344212-zesty-meatless-lasagna (may not work)