Vegetable Lasagna
Based on Cookie and Kate.
Ingredients
2 Tablespoons extra-virgin olive oil
3 Large carrots
1 Red bell pepper
1 Medium zucchini
1 Medium yellow onion
1/2 Teaspoon salt
5 Ounces baby spinach
2 Cups marinara sauce
2 Cups low-fat cottage cheese
Ground black pepper (to taste)
9 No-boil lasagna noodles*
8 Ounces grated mozzarella cheese
Preparation
Chop
Chop carrots
Chop bell pepper
Chop zucchini
Chop onion
Stir-Fry Veggies
In a large skillet over medium heat, warm the olive oil.
Once shimmering, add carrots, bell pepper, zucchini, yellow onion, and 1/4 tsp salt.
Stirring every couple of minutes for 10 minutes
Add a few large handfuls of spinach.
Cook, stirring frequently, for 3 minutes.
Repeat with remaining spinach
Make Lasagna Mix
Pour 1 cup of cottage cheese into the food processor and blend for 1 minute.
Transfer food processor bowl to a mixing bowl.
Put stir-fry into food processor and pulse 6 times.
Combine with blended cottage cheese.
Add 1 cup of cottage cheese, 1/4 tsp salt, black pepper, and stir.
Build Lasagna
Spread 1/2 cup tomato sauce over botto of 9 by 9 baking dish.
Layer 3 lasagna noodles on top.
Spread half of cottage cheese mixtures on noodles.
Add 3/4 cup of tomato sauce.
Add 1/2 cup of shredded cheese.
Layer 3 lasagna noodles on top.
Spread remaining cottage cheese mixtures on noodles.
Add 1/2 cup of shredded cheese.
Layer 3 lasagna noodles on top.
Add 3/4 cup of tomato sauce.
Add 1 cup of shredded cheese.
Bake
Preheat the oven to 425F.
Wrap foil around the top, but don’t let it touch the lasagna.
Bake for 18 minutes.
Remove cover, rotate pan by 180 and bake for 12 more miutes.
Remove from oven and let cool or 15 minutes.