6 Lasagna Noodles
1 (can or bottle 26 oz) Spaghetti Sauce (I use Hunts Traditional)
1 Lb Ground Beef
¼ Onion Chopped
1 T Parsley
¾ C Zucchini (chopped into small triangles)
½ C Corn
½ C Yellow Squash (chopped into small triangles)
½ C Carrots (chopped)
½ tsp Garlic Powder
1 tsp Red Wine Vinegar
1 T Brown Sugar
1 T Flour
1 ½ C Mozzarella Cheese (grated)
1 ½ C Cottage Cheese
Preheat oven to 350 degrees
Boil Lasagna noodles according to package directions.
In a small bowl stir together cottage cheese and egg. Set aside for later.
While noodles are cooking. In a deep skillet, on medium heat, combine raw ground beef, carrots, onion and parsley. Add Salt and Pepper to meat. Cook until meat is brown.
When meat is cooked add zucchini, corn, and yellow squash. Cook for 3 minutes stirring constantly.
Add Spaghetti sauce and stir.
To spaghetti sauce mixture add: Garlic powder, red wine vinegar, and brown sugar. Stir well.
Slowly add in flour. Stir well. Cook for 5 minutes.
Drain noodles and then layer in a greased 9x11 glass casserole dish as follows:
Lay three noodles on the bottom of the casserole dish, then use half of the spaghetti mixture and spoon over the noodles. Add half of the cottage cheese and then sprinkle with ½ cup of mozzarella cheese. Repeat again topping with the remaining cup of mozzarella cheese.
Bake for 40 minutes.