You are here: Home » Recipes » Autumn Lasagna Autumn Lasagna Recipe by Relish Contributor Yield 6 servings This easy veggie lasagna is packed with lots of nutrients and delicious flavors. PrintEmail Ingredients Tomato Sauce:1 (1-quart) jar of your favorite seasoned or flavored tomato sauce1/2 cup chopped fresh basil leaves1/2 teaspoon dried red pepper flakesCheese and Spinach Mixture:4 cups fresh spinach, cleaned and roughly chopped1 (16-ounce) container cottage cheese1/2 cup chopped fresh parsleyChopped Vegetable Mixture:1 cup thin-sliced fresh mushrooms1 cup chopped broccoli florets1 small carrot, thinly sliced1 small yellow bell pepper, cored, seeded and thinly sliced into ringsAssembly Ingredients:1/2 (8-ounce) package pre-cooked oven-ready lasagna noodles (6 noodles)1 (8-ounce) package shredded mozzarella cheese, or Italian mixed cheese Instructions To make sauce: Mix all ingredients; set aside. To make cheese mixture: Mix all ingredients; set aside. To make vegetables: Mix all ingredients; set aside To assemble: Spread a small amount of sauce on bottom of a 9-inch square nonreactive pan. Place three lasagna noodles overlapping slightly to cover sauce. Spoon half cheese mixture over noodles. Sprinkle half vegetable mixture over cheese. Top with half remaining tomato sauce and half the remaining mozzarella cheese. Repeat each layer ending with a topping of mozzarella. Bake at 350F 45 minutes to 1 hour or until cheese is browned and bubbling. Let stand 10 minutes before serving.