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 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!