Matt’s Veggie Lasagna

Lasagna Sauce:

• 1 large onion (2.5″ diameter, chopped)
• 3 cloves of garlic (chopped)
• 2 large cans of Italian tomatoes
• 2 eggs (Ok for veg?)
• 1 small can tomato paste
  
• 1/2 to 3/4 cup of red wine (to taste)
• Salt (to taste)
• Pepper (to taste)
• Basil (to taste)
• oregano (to taste)

Layers in Pan:

• 1 package of chopped mushrooms, sautéed
• 1 eggplant, sliced 1/8^th thin or diced
  
• 3 Zucchini, sliced 1/8^th thin or diced
• 3 squash, sliced 1/8^th thin or diced
• 1 box lasagna noodles (uncooked)
• 1 large package of cottage cheese
  
• 2 cups parmesan cheese (grated)
• 5 to 6 cups mozzarella cheese (grated)
• Lasagna Sauce from above

Directions:

• add a thin layer of sauce to the bottom of the pan
• place a layer of uncooked noodles in the pan
• layer with cheese, sauce, veggies, then more uncooked noodles
  • Add lots of sauce & cheese between the layers
  • ~4 to 5 cups sauce, ~2 cups of cheese, veggies
  • need to verify amounts used
• top off with sauce and extra cheese
• Cover pan with aluminum foil and bake at 325° for 1 hour