Vegetarian Lasagna

• 1 can (14 1/2 oz.) tomatoes, undrained
• 1 can (12 oz.) Tomato Sauce
• 1 tsp. dried basil leaves, crushed
• 1 tsp. dried oregano leaves, crushed
• Dash Black Pepper
• 1 large onion chopped
• 1 1/2 minced garlic
• 2 TBLS olive oil
• 2 small zucchini
• 8 ounce mushrooms, sliced
• 1 large Carrot
• 1 Green Pepper, chopped
• 1 - 2 cups shredded mozzarella cheese
• 2 cups cottage cheese
• 1 cup grated Parmesan or a 5oz. block of Romano Cheese
• 8 oz. lasagna noodles, cooked, rinsed and drained

Instructions:
Crockpot Directions:
Mix together everything except last 4 ingredients (cheeses) in a bowl.
In another bowl mix together the remaining ingredients (cheeses).
Spray crock pot with pam or coat with oil.
Put a small amount of vegetable sauce in bottom of crock pot (just enough to lightly cover).
Put a double layer of noodles on next, breaking to fit.
Put half of the cheese mixture on top of noodles.
Put half of the vegetable mixer on top of cheese.
Repeat noodles, cheese, and vegetables.
Cover and cook for 6 - 8 hours on low.



Oven Directions:
Simmer first 5 ingredients in saucepan over low heat. Cook and stir onion and garlic in hot oil in large skillet over medium - high heat until onion is golden. Add vegetables and cook until tender, about 5 - 10 minutes.
Stir vegetables into tomato mixture; simmer 15 minutes combine cheeses in a large bowl; blend well spoon about 1 cup sauce in bottom of 12 x 8 inch pan place a layer of noodles over sauce Place 1/2 of cheese mixture on top of noodles Place 1/2 of sauce mixture on top of cheeses Repeat layers Bake 350* for 30 - 45 minutes or until bubbly Let stand 10 minutes.