Traditional Lasagna veggie style

I found this recipe in a Junior Welfare League cookbook out of Enid Oklahoma. With that said it should be clear any dish from this cookbook is traditional country fare. Nothin' fancy and certainly not vegetarian. I always loved traditional meat lasagna, and most of the veggie lasagnas fell short of meeting my expectations. Then I found this recipe and modified it only by using soy crumbles in place of the ground beef. It is delicious!!! Meat eaters and vegetarians both delight when tasting this dish. Great with a salad and garlic bread. Enjoy!

Lasagna

1 small onion, chopped

1 pkg morning star burger style crumbles

2 - 3 cloves garlic, mashed

salt and pepper

2 TBS fresh parsley

1 tsp fennel seed

2 tsp dried basil

1 TBS dried oregano

2 cans (28 oz) chopped tomatoes

1 (8 oz) can tomato paste

12 lasagna noodles

1/2 lb shredded mozzarella cheese

1 1/2 cups low fat cottage cheese (original recipe probably uses full fat, but low fat works great)

1 1/2 cups grated Parmesan cheese

1. Cook lasagna noodles according to package description

2. Saute onion in a large pot for about 3 minutes. Add crumbles, garlic and spices. Cook until crumbles are thawed and beginning to brown.

3. Add tomatoes and tomato paste. Add a touch of salt and some pepper to taste. Simmer about 20 minutes.

4. Spoon 1/3 sauce in bottom of 9 X 13 baking dish. Layer with noodles, mozzarella cheese, cottage cheese and Parmesan cheese. Repeat layers 3 times and end with noodles. Top with cheese and bake at 350 for 40 minutes.