Soul Food = Lasagna

This recipe came from my mother and has taken many interesting twists and turns over the years. One could substitute classic lasagna noodles for rice lasagna noodles, and even leave the cheese off entirely, with an addition of toasted pumpkin seeds & fresh basil on top for a lovely gluten-free vegan option.

14.5 oz can organic seasoned stewed tomatoes
6 oz organic tomato paste
3/4 c filtered water
1/4 c fresh parsley
3 T fresh basil
3-4 c sauteed lightly sauteed veggies (in small chunks): garlic, onion, red/yellow pepper, and anything at all that you like works... (this recipe is very forgiving)... cauliflower, brocolli, spinach, chard, carrots, zucchini, eggplant, etc... Think COLOR!!
Mix above ingredients together

In a big bowl, combine:
24 oz organic cottage cheese
4 oz organic parmesan
2 T fresh parsley
2 T fresh oregano

In greased 9x13 pan follow the following steps:
1. place 1/2 of veggie and tomato mix
2. place uncooked lasagna noodles over it to cover (break noodles if necessary)
3. add all cottage cheese mixture
4. place uncooked lasagna noodles over it to cover (break noodles if necessary)
5. place remaining 1/2 of veggie and tomato mix
6. Cover with mozarella cheeze (about 8 ounces shredded)

Bake at 350 F for one hour covered. THEN remove foil and cook additional 15 minutes uncovered. Let sit for 10 minutes before serving. Garnish with toasted pumpkin seeds and basil. Serves ~8 people