I know everyone has a lasagna recipe, but I hadn't found the perfect one until now. I tweaked and lightened up a classic lasagna recipe then added some vegetables, and the end result turned out really good! The vegetbales are chopped finely, so you can barely notice them.
1.5 pounds ground meat (chicken, turkey, beef, or combination, which I like)
2 cloves garlic
½ large onion, chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
1 small zucchini, finely chopped (optional)
2 jars Prego traditional sauce (my favorite)
1 container 4% cottage cheese
1 cup Parmesan cheese
3 eggs, beaten
1 pkg frozen chopped spinach
2 cups mozzarella cheese, divided
Oven-ready lasagna noodles, 1 pkg
Cook vegetables and garlic in pan with oil until tender. Remove. Add ground meat with more garlic and cook; when finished drain and add to vegetables with sauce. Cook and simmer for about 10 minutes. Meanwhile, mix cottage cheese, parmesan cheese, mozzarella cheese, salt, eggs, and spinach in bowl.
Layer sauce, noodles, cheese mixture twice, then top with sauce and the extra 1 cup of mozzarella cheese. Bake at 375 for about 60 minutes. This also can be make ahead of time and frozen.