Garden Lasagna - cooking recipe

Ingredients

3 Tbsp. peanut or olive oil
4 zucchini, coarsely chopped
1 onion, chopped
1 or 2 carrots, diced
1/2 c. chopped celery
1 clove garlic, minced
2 (1 lb.) cans stewed tomatoes (with juice)
1 c. tomato sauce
1 (16 oz.) can tomato paste
2 Tbsp. chopped parsley
2 tsp. Italian seasoning
1 tsp. basil
1 tsp. seasoned salt
1/4 tsp. ground pepper
9 lasagna noodles
1 (8 oz.) pkg. shredded Swiss cheese
1 c. grated Parmesan cheese
2 c. Ricotta or cottage cheese

Preparation

Heat oil in large pot.
Add next 6 ingredients (zucchini, onion, carrots, celery, garlic and stewed tomatoes).
Cook over medium heat for 15 minutes, stirring often.
Stir in next 7 ingredients (tomato sauce, paste, parsley, seasoning, basil, salt and pepper).
Bring to a boil, stirring to break up tomatoes into pieces.
Reduce heat, cover and bring to a boil.
Boil until liquid is reduced to approximately 5 cups.
Cook noodles (when made ahead of time, don't cook).
Preheat oven to 350\u00b0.
Place 1/4 of cooked sauce in a 9 x 13-inch pan.
Top with layer of noodles.
Top with 1/3 Ricotta cheese or cottage cheese, then 1/4 Parmesan cheese. Repeat this process two times.
Spread remaining sauce over the top.
Sprinkle with remaining cheeses.
Bake 30 to 35 minutes.
Set aside 5 minutes before cutting.
May freeze.