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Veggis Lasagna

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Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 3 large carrots chopped (about 1 cup)
  • 1 red bell pepper chopped
  • 1 medium zucchini chopped
  • 1 medium yellow onion chopped
  • 1/4 teaspoon salt
  • 5 to 6 ounces baby spinach
  • Tomato sauce or substitute 2 cups prepared marinara sauce
  • 1 large can 28 ounces diced tomatoes
  • ¼ cup roughly chopped fresh basil + additional for garnish
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic pressed or minced
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • Remaining ingredients
  • 2 cups 16 ounces low-fat cottage cheese, divided
  • ¼ teaspoon salt to taste
  • Freshly ground black pepper to taste
  • 9 no-boil lasagna noodles*
  • 8 ounces 2 cups freshly grated low-moisture, part-skim mozzarella cheese

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit.
  • 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 tomato sauce, then sprinkle ½ cup shredded cheese on top.
  • Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top.
  • Top with 3 more noodles, then spread 3/4 cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
  • Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.
  • 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. Sprinkle additional basil over the top, then slice and serve.