Meat Lasagna with Vegetables

Preheat oven to 350 degrees.

Boil lasagna noodles according to package directions.

In a small bowl stir together cottage cheese and egg. Set aside for later.

While noodles are cooking, in a deep skillet on medium heat, combine raw ground beef, chopped carrots, onion and parsley. Add salt and pepper to the meat. Cook until meat is brown.

When meat is cooked, add the chopped zucchini, yellow squash and corn. Cook for 3 minutes, stirring constantly.

Add spaghetti sauce and stir.

To the spaghetti sauce mixture, add garlic powder, red wine vinegar, and brown sugar. Stir well.

Slowly add in flour. Stir well. Cook for 5 minutes.

Drain noodles and then begin assembling the lasagna in a greased 9×11 glass casserole dish. First, lay three noodles on the bottom of the casserole dish. Then use half of the spaghetti mixture and spoon it over the noodles. Add half of the cottage cheese and then sprinkle with ½ cup of mozzarella cheese. Repeat the layers, topping with the remaining cup of mozzarella cheese.

Bake for 35 to 40 minutes.