Tomato Sauce:
1 jar spaghetti sauce
1 onion, chopped
1 clove garlic, chopped fine
1 Tbsp. parsley, chopped
¼ tsp. each – salt and pepper
1 can black beans, chopped spinach or chopped squash
4 boneless, skinless chicken breasts, chopped
(Add more vegetables in place of chicken for meatless lasagna)
Cheese Sauce:
2 eggs, beaten
2 cups cottage cheese
2 cups shredded Mozzarella or Monterey Jack cheese (save half for top)
Lasagna Noodles, cooked
Spread half of tomato layer on bottom of a 9x13” pan. Place layer of lasagna noodles on top. Cover with half cheese mixture. Repeat these layers. Sprinkle remaining shredded cheese on top. Bake uncovered at 350 degrees for 50 minutes. Let stand 10 minutes before serving.
