Frank's Recipes! Garden Lasagna

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Garden Lasagna

3 1/2 cup spaghetti sauce
1 cup (6 oz) tomato paste
1 cup sliced fresh mushrooms
2 tablespoon vegetable oil
3 cup cream-style cottage cheese
1 cup grated Parmesan cheese
2 eggs, beaten
1-2 tablespoon minced fresh oregano OR 1-2 tsp. dried oregano
1 tablespoon minced fresh basil OR 1 tsp. dried basil
1 1/2 tsp. minced fresh parsley OR 1/2 tsp. dried parsley
1 garlic clove, minced
1/2 tsp. seasoned salt
1/2 tsp. lemon-pepper seasoning
10 lasagna noodles, cooked and drained
2 med. zucchini, shredded, divided
3 cup (12 oz) shredded mozzarella cheese
3 large tomatoes, cut into 1/2 inch slices

In a large saucepan, combine the spaghetti sauce, tomato paste, mushrooms and oil. Simmer, uncovered, for 20 min. In a bowl, combine the next 9 ingredients. In a greased 13x9x2" baking pan, layer half of noodles and half of cheese mixture. Top with 2 1/2 cup zucchini. Layer with 1/3 of the spaghetti sauce and half of mozzarella. Repeat layers of noodles, cheese mixture and sauce. Top with tomato slices and remaining sauce and mozzarella. Cover and bake at 350 degrees for 35-40 min. Uncover and bake 10 min. longer. Sprinkle with remaining zucchini. Let stand 20 min. Serves 8-10