Sausage and Vegetable Lasagna

Since we have an abundance of zucchini, squash, and onions from our lovely box garden, John and I came up with a tasty white lasagna!

Sausage and Vegetable Lasagna

1 (16 ounce) package of lasagna noodles, cooked and drained. 

1 pound of mild sausage, cooked

Italian Season (desired amount based on your preference)

1 large white onion, diced

1 medium-large squash

1 medium-large zucchini

3 medium carrots peeled and sliced

2 (16 ounce) Ragu Alfredo Sauce 

1 (24 ounce) cottage cheese

1 (8 ounce) shredded mozzarella cheese

1 (8ounce) shredded parmesan cheese

1/3 cup Italian bread crumbs

Preheat oven 350 degrees. In a large frying pan, cook sausage, diced onions adding Italian Season on medium high heat. Drain meat mixture and set aside. Boil the lasagna noodles in a large pot following the directions on the box.  Stir fry chopped squash, zucchini, and carrots in a large frying pan for a few minutes.  In a large bowl add Alfredo sauce, cottage cheese, sausage, and vegetables. Spray cooking butter on the bottom of the baking dish.   In a 10X15 pan, layer lasagna noodles, meat/veggie mixture, and top with cheeses.  Repeat until desired amount of layers.  Top with cheese and bread crumbs.  Bake for 30 minutes and allow to cool before serving!