Veggie Lasagna

Instructions

• 8 ounces uncooked lasagna noodles

Sauce

• 2 small zucchini
• 1 small summer squash
• 2 carrots
• 1 cup spinach
• 2 cups marinara sauce
• (Optional- 1 lb cooked ground beef)

Using a food processor, chop all veggies into very small pieces. Blend with marinara sauce.
Cheese:

• 2 cups cottage cheese
• 2 cups mozzarella cheese (reserve 1/2 cup for sprinkling on top)
• 1 tablespoon cream cheese
• 1/4 cup Parmesan cheese
• 1 egg

Mix cheese with the egg and set aside.
In a freezer and oven safe 13X9 inch pan, Spread sauce layer on bottom.  Layer uncooked lasagna noodles. Layer half of the cheese mixture. Spread another 1-2 cups of sauce layer. Layer more uncooked lasagna noodles. Layer once more cheese, then sauce. Sprinkle extra mozzarella cheese on top. Cover tightly with foil.  Be sure to pinch or seal edges as best as possible. The less air gets into your lasagna, the less likely it will be to get freezer burn.  Store in the freezer for 3-6 months.
When you are ready to cook, simply move straight from freezer to oven.  Make sure there is no plastic packaging when you do this. Cover the top with foil. Cook at 350 degrees for 1 1/2 to 2 hours!  Cook until the lasagna is hot all the way through. Remove foil and cook for ten minutes longer to melt the cheese on top and make it hot and bubbly.
We find it helpful for cutting to let Lasagna sit for 20 minutes after the oven. Otherwise, it's too soupy.