Recipe courtesy of Paula Deen
Save Recipe Print
Total:
1 hr 35 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr 10 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr 10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and reserve.

Preheat oven to 350 degrees F.

Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.

In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together.

Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling

Let lasagna stand for 10 minutes before serving.

Trending Videos 4 Videos

Get the Recipe

Santa Bread 01:09

This sweet bread will add extra holiday cheer to your breakfast table.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Dessert Lasagna

Recipe courtesy of George Duran

Squash and Spinach Lasagna

Recipe courtesy of Food Network Kitchen

Beautiful Brussels Sprouts

Recipe courtesy of Ree Drummond

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Fresh Cranberry Relish

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Browse Reviews By Keyword