Vegetable Lasagna

This recipe originally came from a friend of college, Karen McDaniel. I have modified it slightly. She called it "Vegetarian Lasagna for a Crowd." It makes two, which I always do even if it's just us because it freezes nicely in a 9x13 pan lined with heavy-duty aluminum foil.

You will need:
* Lasagna noodles (10 for one; 20 for two. Uncooked is fine, but I throw them in boiling water just long enough to soften them slightly so that I can get more room when layering. This is a tall lasagna!)
* Your favorite Italian sauce (8 C.)
* 1 1/2 quarts chopped veggies (zucchini, yellow squash, broccoli, onion, carrots, mushrooms)
* Cottage cheese mixture: 5 C. cottage cheese, 3/4 C. grated Parmesan, Italian spices

1) Grease pan. Place a little sauce in the bottom before the first layer of noodles.

2) You will do two layers, in the following order:

--> noodles
--> cottage cheese mixture
--> veggies (sautéed or not)
--> mozzarella cheese
--> sauce

3) Bake at 350, covered, for 1-1 1/2 hours.

4) Uncover and top with optional extra layer of cheese during the last few minutes of baking, if desired.

5) Let set up 10 minutes before cutting.

NOTE: This often cooks drippy juices out of the pan and onto the bottom of the oven, so I place jelly roll pans on the rack beneath them as they cook to catch the drippings.