Mmmm mnmm good...

I made lasagna on Monday, I think, but I've been afraid to try it. I puréed vegetables into the sauce again and I was afraid it would be all I'd taste. The last two lasagna efforts have been rather disappointing. This time though, I think I got it right.
Ingredients:
1 carrot
1 package frozen spinach
1 quart frozen grated zucchini
2 bell peppers (orange and red)
1 onion thoroughly diced
1 package presliced mushrooms
1.5 lbs medium Italian sausage
9 lasagna noodles cooked al dente
1 lb ricotta
1 lb cottage cheese
7 oz low far cheddar
3/4 ball of mozzarella
1 tbsp garlic
2 pints canned tomatoes
1 14 oz can tomato paste
Pizza seasoning to taste (I used probably 1/2 cup)

Sauté sausage, onion, and mushrooms over medium heat.
Use a food processor to finely chop cleaned carrot. Add peppers and allow to chop but not too finely. Put into a separate bowl. Add defrosted spinach and zucchini to food processor and chop until nearly liquid. Add to carrot mixture in bowl and stir until uniform. Put half into freezer. Add tomatoes, garlic and seasoning to remainder.
Grate 1/2 of cheddar and 2/3 of mozzarella. Combine in a bowl with ricotta and cottage cheese. Mix thoroughly.
Spray a 13x9 baking dish and lightly coat bottom with vegetables. Add 1/3 of cheese mixture, 1/3 of meat mixture, and 1/4 of tomato paste. Use a spatula to smooth and mix uniformly. Add one layer of noodles. Repeat twice more with a light layer of vegetables in each layer. Finish by adding last tomato paste and a light layer of vegetables over the noodles on top and cover with the rest of the cheese (grated). You will probably have some vegetables left over. Add them to the freezer bag for next time.
Cook lasagna at 375 for 60 minutes.

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