Veggie Lasagna! . Begin by combining 2 cups defrosted peas, half cup parmesan, an…

Veggie Lasagna!
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Begin by combining 2 cups defrosted peas, half cup parmesan, and 1 cup rooster broth in a meals processor. Mix till easy. This can act as your sauce as a substitute of marinara.
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Now sautee a pair cups of slices mushrooms till tender, then put aside.
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Mix your cheeses—1 cup parmesan, Three cups cottage cheese, 2 cups ricotta, 2 eggs, salt, pepper, and basil. Stir effectively after which combine the mushroom in w the cheeses.
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Now make your layers in your giant 9×13 lasagna dish. Begin w the pea sauce, ed by your lasagna noodles (I used no boil noodled), then the cheese combination. Subsequent layer is zucchini & summer season squash sliced 1/Four inch thick, you’ll want about 3-Four whole. Observe that up w a layer of shredded mozzarella, then repeat!
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Cowl & bake on 350 for 1 hour. Uncover and bake for one more 20 min till the cheese will get just a little charred. Broil for two min.
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LOVE THIS!!!
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