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Dairy
Medium
1 Hour, 45 Minutes
Diets 
This is a classic vegetable lasagna layered with sauce, farmers cheese, and shredded cheese.
1 (16-ounce) package Haddar Lasagna Noodles
1 and 1/2 teaspoons salt, divided
2 zucchini, sliced or 1 eggplant, sliced to 1/4-inch thickness
1 onion, chopped
2 tomatoes, chopped
13 ounces Tuscanini Tomato Sauce
1 pound farmer cheese
3 eggs
1 pound shredded mozzarella
pepper
If using eggplant, it should be breaded and fried or baked.
In a six-quart pot, cook lasagna according to package instructions with 1/2 teaspoon salt.
Rinse each piece in cold water and place on towel in single layer. Cover with moist towel.
Sauté onion. Add diced tomatoes, sauce, 1/2 teaspoon salt (or to taste), pepper, and oregano. Set aside.
Combine farmer cheese with eggs and 1/2 teaspoon salt.
In a 10- x 16-inch pan, arrange lasagna in the following manner: • Half of cooked lasagna • Squash or eggplant slices • Half of farmer cheese mixture • Half of shredded cheese • Half of tomato sauce • Repeat with remaining ingredients.
Cover and bake for one hour.
Uncover and bake an additional seven to 10 minutes.
Preheat oven to 375 degrees Fahrenheit.
Photography and styling by Periphotography.com
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