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.