Garden Full of Goodness Lasagna

• 2 c thinly sliced zucchini
• 2 c thinly sliced yellow squash
• 1 c thinly sliced carrot
• 1 c thinly sliced fresh mushrooms
• 1 medium onion, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
  
• 1 (14 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1/2 (6 oz) can tomato paste
• 1/2 c fresh basil, sliced
  
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 (8 oz) pkg cream cheese, softened
• 3/4 c small curd cottage cheese
• 1 large egg, lightly beaten
• 8 uncooked lasagna noodles
• 12 slices provolone cheese
• 2 c shredded mozzarella

1. Combine zucchini, squash, carrots, 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 return to pot.
2. Preheat oven to 350.
3. Combine crushed tomatoes, tomato sauce, tomato pasts, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.
4. In a medium bowl, combine cream cheese, cottage cheese, and egg. Stir together. Spread 1/3 of the sauce evenly over bottom of a 9X13 baking dish. Place 4 uncooked lasagna noodles on top of sauce. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 of the vegetable mixture, more sauce, and top evenly with 6 slices of provolone cheese and 1-1/2 c 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.
5. Let lasagna stand for 10 minutes before serving.

Comes from good ol' Paula Deen. :)