Yesterday's Vegetable Lasagna (with garden spinach!)

My Montana Vegetable Lasagna

Prepare 12 lasagna noodles as directed on package. Place them on aluminum foil in a single layer to wait for use.

Sauce:
1 28 oz. can crushed tomatoes with basil
1 10 oz. can Rotel diced tomatoes and green chilies
1 clove garlic, minced
1 tsp. salt
1 tsp. dried oregano
½ tsp. dried basil
2 tbsp. vinegar
Pinch of sugar
Combine all ingredients and simmer, adjusting seasoning to taste.

Place a ladle of sauce on the bottom of a 9”x11” pan and cover with 4 noodles, overlapping slightly.

Cheese filling- Mix together:
1 container cottage cheese
1 cup grated Parmesan cheese
Spread ½ of this filling over the noodles

In olive oil, sauté the following until slightly tender:
1 small onion, sliced
1 red pepper, chopped
1 zucchini, sliced
Spread these vegetables over the cheese filling and sprinkle on an additional cup of grated cheese
Spread about 2 cups of torn, fresh spinach leaves (from my garden!) over the cheese, and top with several ladles of sauce. Top the sauce with 4 noodles. Spread the remaining cheese filling over the noodles.

In olive oil, sauté about 3 cups of finely chopped fresh broccoli, adding ¼ c. water and covering until slightly tender. Spread broccoli over the cheese filling and sprinkle on an additional cup of grated cheese
Spread remaining 2 cups of torn, fresh spinach leaves over the cheese, and top with several ladles of sauce.

Top the cheese with the last 4 noodles and remaining sauce. Sprinkle grated cheese and Parmesan cheese over the sauce.

Cover with aluminum foil and bake at 350 degrees for 30 minutes. Remove the foil and bake an additional 10 minutes uncovered. Remove from the oven and let stand for 10 minutes.

Serve with fresh bread from my new-to-me, $5.00 breadmaking machine! (and fresh wilted lettuce salad)