Ingredients
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1 (20 ounce) can tomato sauce
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1 (6 ounce) can tomato paste
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salt, to taste
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pepper, to taste
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garlic powder, to taste
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onion powder, to taste
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oregano, to taste
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thyme, to taste
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basil, to taste
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1 large eggplant, peeled and sliced thinly long ways
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3 small zucchini, sliced
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3 small yellow squash, sliced
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1 medium red bell pepper, sliced
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1 (9 ounce) bag fresh spinach
Instructions
- SAUCE:
- Pour tomato sauce, tomato paste, salt, pepper, garlic powder, onion powder, oregano, thyme, and bail in a sauce pan.
- Cook over medium to medium/low heat for 20 minutes, stirring occasionally.
- Remove from heat when done.
- LASAGNA:
- Preheat oven to 350 degrees Fahrenheit.
- Spray an 8"x11. 5" lasagna pan with non-stick spray.
- Place a little of the sauce on the bottom of pan.
- Layer: 1/3 of eggplant, 1/2 of cottage cheese, 1/2 of zucchini, 1/2 of squash, 1/2 of spinach, 1/3 of remaining sauce.
- Repeat Layers.
- Top with remaining eggplant and sauce.
- Cover with foil.
- Bake for 45 to 50 minutes or until bubbly and vegetables feel soft.
- Remove from oven.
- Remove foil and top with Mozzarella cheese.
- Bake until cheese has melted.
- Remove from oven.
- Let stand for 10 minutes.
- Serve with salad.
- Enjoy!
- **I also sprinkle a little of each seasoning over each layer of veggies.