2 tablespoons butter
2 cups zuchinni or yellow squash, sliced
1 cup mushrooms, sliced
1 cup carrots, grated
2 pounds ground beef
2 quarts spaghetti sauce
16 ( oz. ) package lasagna, cooked, drained and rinsed with cold water
2 1/2 cups sour cream
1 (8 oz.) cream cheese, softened
2 cups Mozzarella cheese, grated and divided
1/2 cup parsley, chopped or 3 tablespoons dried parsley
1/2 cup Parmesan cheese, grated
Directions: Heat butter in heavy skillet. Add zucchini, mushrooms and carrots. Stir occasionally until softened slightly. Brown ground beef and combine with vegetables and spaghetti sauce. Combine sour cream, cream cheese and 1 1/2 cups of the Mozzarella cheese. Blend and add parsley. Layer lasagna and 1/3 cheese mixture in a greased 11X15 inch baking pan, cover with sauce. Repeat layers twice more and sprinkle Parmesan cheese on top of casserole. Bake at 350°F for 50 to 60 minutes. Let stand a few minutes before serving. Makes 12 to 15 servings.
Notes: This recipe goes together quickly and leftovers freeze well.