Vegetarian Lasagna Prepare a sauce using tomato sauce. Simmer the sauce and add finely diced carrot, celery, onion, dried oregano and basil, and fresh garlic. This should be done a day ahead, simmered for several hours, and refrigerated. good leftovers on rice or pasta. 1 Pound Package Lasagna Noodles 24 Oz. Package Fat Free Cottage Cheese Green Onions Zucchini Yellow Squash Cucumber Spinach Leaves, Fresh Tomatoes Fat Free Parmesan Carrots Celery Bell Peppers Alfalfa Sprouts Chop green onions and add 1/2 cup to the Cottage cheese and mix. Keep remainder to add to lasagna. Prepare by slicing thin, as much of the vegetables as you feel you will want and limited by the depth of your pan. Cook the lasagna noodles, rinse with cold water and drain. In your pan, add a ladle of sauce on the bottom and spread around. Put in a layer of noodles. Top with a layer of tomatoes, zucchini slices and carrot dices. Add sauce and another layer of noodles. Add Cucumber, peppers, squash, and Cottage cheese. Put on some sauce and another layer of noodles. Add spinach leaves, celery, green onions, parmesan and sprouts. Put on a final layer of noodles, and top with more sauce. Cover with plastic wrap and refrigerate for several hours. Slice cold and serve cold.
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