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Vegetable Lasagna
Submitted by Ron Henslee.

~ 1 package lasagna noodles
~ 1 large carton cottage cheese, drained
~ 3 green onions, chopped
~ 2 large carrots, cut into julianne style
~ 1 small jar green olives
~ 1 roasted green pepper, diced
~ 1 roasted red pepper, diced
~ 2 cups cooked jasmine rice
~ 3 tbsp Braggs amino acid
~ 5 oz's chopped mushrooms
~ 1 package chopped spinach, thawed and drained
~ 1 large tomato, seeded and diced
~ 1 tbsp grated fresh ginger
~ 3 cups shredded cheddar cheese
~ 3 cups parmesan cheese

In a large bowl, combine all the ingredients together except the cheeses.

Line the bottom of a casserole dish with the noodles.

Cover lightly with the veggie mixture. Sprinkle with the cheeses.

Add another layer of noodles then veggies and then cheese.

Repeat until all the noodles and veggies are in. Save a little cheese to use later.

Bake at 350 degrees for 40 minutes or until the noodles are tender.

Sprinkle on the remaining cheese the last 10 minutes and cook until cheese starts to brown.

Serve and enjoy.

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