Vegetarian Lasagna

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cut squash in half. Season with salt and pepper. Rub with avocado oil. Roast at 400 for 1 hour, flipping over half way.

Step 2

One bulb of garlic, cut off the top, drizzle with avocado oil, wrap in foil and put in oven with squash.

Step 3

Rough chop one onion and roast with squash and garlic.

Step 4

In a blender, blend together the tomatoes, onion and garlic.

Step 5

over medium heat, heat the blended tomato sauce. Add chopped fresh basil, oregano, thyme. Cook for 15 minutes.

Step 6

Cook noodles according to package

Step 7

Add one cup pasta water to sauce. Add tomato paste.

Step 8

Turn oven heat to 350. Begin building your lasagna: Small amount of sauce at the bottom of a 9x11 baking dish. Lay out one layer of noodles. Spread half the container of cottage cheese, top with some of the parmesan cheese. Add salt and pepper to your liking. Add a layer of very thinly sliced zucchini and then spaghetti squash. Add sauce and then repeat with another layer of noodles, cheese, veggies. Top with noodles and the remaining sauce, and then to with cheese.

Step 9

Bake at 350 for 45 minutes. Let rest for 10 minutes.