Paula Deen | Foodnetwork
Ingredients
2 cups thinly sliced zucchini
2 cups thinly sliced yellow squash
1 cup thinly sliced carrot
1 cup thinly sliced fresh mushrooms
1 medium onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 (14 ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1/2 (6-ounce) can tomato paste
1/4 cup sliced fresh basil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened
3/4 cups small cottage cheese
1 large egg, lightly beaten
8 oven-ready, “no cook,” lasagna noodles
12 slices provolone cheese, thinly sliced
Directions
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.
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