Vegetarian Lasagna

Yes, another vegetarian dish. I am sorry, but I swear I do make food with meat in it often, but with the luck of the draw I just happen to have made these non meat dishes lately. Anywho this dish is very yummy, and you can control the calorie count. I only put a little cheese in it because of my calorie counting parents, but if you couldn't care less, and you love cheese, just load it on!

Ingredients:

1 tbs olive oil
1/2 red bell pepper sliced
1/2 green bell pepper slice
1/2 orange bell pepper slice
5 crimini mushrooms sliced
1/2 yellow onion diced
4 garlic cloves minced
1/2 cup corn
seven lasagna noodles
1 cup cottage cheese ( Riccota works too)
2 eggs 
2 1/2 cups spaghetti sauce 
1 1/4 cup mozzarella cheese, shredded

Directions

1. preheat over to 350F
2.bring a pot to a boil season with salt and add noodles.Once noodles are soft lay out on wax paper  until ready to use.
3. In a pan heal olive oil over medium heat, and then add the bell peppers, onion, mushrooms, and garlic cloves. Saute until onion are slightly browned and bell peppers are soft.
4.add spaghetti sauce and corn to veggies and let stand for ten minutes.
5: Wisk together eggs and cottage cheese
6.  Start layering! Put a little of the veggie sauce mix on the bottom pf a nine by nine and then put a layer of noodles. (Note: Noodles will be a little big so just cut  them to fit in just the bottom))
Then put  a layer of the cheese egg mixture down, and another layer of the veggies and sauce. Then the noodles, and so on and so forth in this pattern making sure to and with the veggies on top.
7. Top with all the cheese! and then cover with aluminum foil, try tenting the top a bit so it doesn't directly touch the cheese.
8.  Put in over for fifteen minutes, and then remove foil and bake another ten minutes or until the cheese is all bubbly.


And then enjoy it!

And in case you forgot what this beauty looked like