Vegetable Lasagna

I was at a conference a couple weeks ago and they served vegetarian lasagna and I feel in love. I analyzed the vegetables to see what was in it and stored it in my memory. When I got my bountiful basket this week, all the ingredients I needed were in it! Eggplant, squash, red peppers, onion, and garlic...yum! I tried to lower the calorie and fat count a bit...and I did,a little, but it is still really great. You can add in whatever veggies you like...(some people actually like mushrooms...so I hear...) so ciao bella!!

Light(er) but delicious! Vegetable Lasagna

adapted from Pioneer Woman
Ingredients
• 10 ounces, weight Lasagna Noodles
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion
• 4 cloves Garlic
• 1 whole Red Bell Pepper, Diced
• 1 whole eggplant chopped
• 4 whole Squash (yellow Or Zucchini), Diced
• 1 can (28 Ounce) marinara sauce
• 1/4 cup Fresh Parsley, Chopped (more To Taste)
• 1 Tbsp chopped fresh herbs…like basil, oregano, thyme…mmmm…
• 1/2 teaspoon Kosher Salt (more To Taste)
• Freshly Ground Black Pepper
• 1/2 Teaspoon Red Pepper Flakes
• 12 ounces cottage cheese
• 2 whole Eggs
• 1/2 cup Grated Parmesan
• 1/4 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1 pound Thinly Sliced part skim Mozarella Cheese
• Extra Parmesan Cheese, For Sprinkling
Preparation Instructions
Preheat oven to 350 degrees.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and eggplant and cook for a few minutes. Add salt, pepper, and red pepper flakes, and stir.
Pour in marinara. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley and herbs.
In a separate bowl, combine cottage cheese, eggs, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the cottage cheese mixture on the noodles. Top the cottage mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Served with a green salad with my prickly pear vinaigrette....fantastic!