Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

(about 9 servings)

1 medium zucchini, sliced

1 medium yellow squash, sliced

2 tomatoes, quartered

1 medium onion, sliced

6-8 cloves of garlic

1 red bell pepper, sliced

extra virgin olive oil

salt and fresh ground pepper, to taste

no-boil lasagna noodles

24-oz small curd cottage cheese

2-3 cups shredded mozzarella cheese

32-oz marinara sauce, homemade or your favorite store bought brand

fresh spinach

Turn your oven on to broil. Cut your veggies and place them on a cookie sheet. Leave the peel on the garlic cloves while you roast them. Drizzle the veggies with the olive oil then sprinkle with salt and pepper. Toss them with your hands to coat evenly. Place under the broiler for about 15-20 minutes, stirring halfway through. They are done when they start to look dark brown (but not burned) on the edges. Remove the peels from the garlic and finely chop. I like to remove the tomato skins as well. Chop tomatoes and red bell peppers into chunks. Place these back on the cookie sheet and toss to mix.

To assemble:

Preheat oven to 350. Spray a 9x13 inch pan with cooking spray. Put a thin layer of sauce in the bottom of the pan. Then put a layer of noodles followed by a layer of cottage cheese, then a sprinkle of mozzarella cheese and finally a layer of roasted veggies. Top the veggies with sauce and start the process over again. You will want to divide all ingredients into 3 equal portions because that is how many layers you will make. The top layer will be sauce and then mozzarella cheese. Cover the whole thing with foil and bake at 350 for 50-60 minutes. Allow the lasagna to sit for 10-20 minutes before serving to let it set. (I was obviously to excited to let mine set before I served it!) We LOVE to serve ours on a bed of fresh spinach, the spinach gets slightly wilted but not over cooked this way. It is so good!

*You could also use carrots, mushrooms, kale, etc...