Vegetable Lasagna

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

In large skillet over medium heat, warm olive oil. Once shimmering, add carrots, bell pepper, zucchini, yellow onion, and salt. cook, stirring every couple minutes, until the veggies are golden on the edges, about 8-12 minutes.

Step 3

Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.

Step 4

Pour half of the cottage cheese into the food processor and blend it until smooth. Transfer the mixture to a large mixing bowl.

Step 5

Transfer the cooked veggies and spinach mixture to the food processor. Pulse until they are more finely chopped (but not pureed). Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add salt and pepper to taste. Stir to combine.

Step 6

Spread 1/2 cup marinara sauce evenly over the bottom of a 9" by 9" baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with 3/4 cup marinara sauce, then sprinkle 1/2 cup shredded cheese on top.

Step 7

Top with 3 more noodles, followed by the remaining cottage cheese mixture. Sprinkle 1/2 cup shredded cheese on top.

Step 8

Top with 3 more noodles, then spread 3/4 cup marinara sauce over the top to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.

Step 9

Cover lasagna with aluminum foil, but don't let the foil touch the cheese. Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.

Step 10

Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature.