Veggie Lasagna

3 Tablespoons margarine
1 onion, chopped
4 cloves garlic, chopped
1 zucchini, chopped
1 butternut squash, chopped
garlic salt
pepper
1 teaspoon oregano
1/2 can spaghetti sauce
4 oz lasagna noodles
1 cup cottage cheese
1/2 cup parmesan cheese
grated mozzarella cheese

Heat oven to 400*
Melt margarine in small skillet.
Add chopped vegetables and spices.
Saute
Remove from heat and add spaghetti sauce.
In large pan, bring water to a boil and add lasagna noodles. Cook until tender.
In a small bowl, mix cottage cheese and parmesan cheese.
Lightly grease bottom of pan with margarine.
Beginning with vegetable sauce, place 1/2 in pan.
Place 1/2 the noodles on top.
Place 1/2 the cheese mixture on top.
Place half the mozzarella cheese on top.
Repeat layers.
Cover with foil and bake 2-

Lasagna

1. Fill a pot about half full with water. Put on stove and bring to a boil. When water is boiling add lasagna noodles.

2. Chop 1/2 of a onion very fine. In a frying pan, saute onion and garlic in about 2 Tablespoons oil.

3. Add ground beef to onion mixture and cook thoroughly. Add spaghetti sauce.
(You can replace ground beef with 1/2 butternut squash, 1 zucchini, and 1 carrot)

4. In a bowl combine 1/2 carton of ricotta cheese with 1/2 carton of Romano cheese. Add a little garlic if desired and about 1 teaspoon Italian seasoning. Mix together.

5. Lightly grease the bottom of a baking sheet. Cover the bottom with the cooked noodles.

6. On top layer of the noodles, spread the ricotta cheese mixture. Add another layer of noodles. Add the meat sauce on top. Top with grated mozzarella cheese.

7. Bake at 375* for about 20-30 minutes.