Vegetable Lasagna

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  1 medium or 110g

• Squash

  Summer, all varieties, raw

  2 small or 236g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Mushrooms

  White, raw

  2 ½ cup pieces or 175g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Parsley

  Raw

  4 tbsp or 15g

• Basil

  Fresh

  8 tbsp, chopped or 21g

• Red wine

  Alcoholic beverage, table

  3 fl oz or 88g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Cottage cheese

  Lowfat, 1% milkfat

  3 ¾ cup or 848g

• Parmesan cheese

  Shredded

  1 ¼ cup or 100g

• Lasagna Sheets

  uncooked - Tesco

  20 oz or 567g

• Tomatoes

  Whole, canned

  3 cup or 726g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 350°F. Prepare a 3-quart casserole or lasagna dish.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, stirring until coated. Cook for 2-3 minutes until slightly softened.
3. Add squash and eggplant, stirring to combine. Cook for 2-3 minutes, then add bell pepper and mushrooms. Stir and cook for another 2-3 minutes.
4. Add whole tomatoes, crushing them with your hands. Add red wine, salt, pepper, and red pepper flakes. Stir well to combine.
5. Increase heat to medium-high and cook until vegetables soften and sauce boils, about 5 minutes.
6. Add chopped parsley and half of the chopped basil. Stir to combine, then remove from heat and set aside.
7. In a large bowl, combine cottage cheese, eggs, remaining basil, and 1/2 cup Parmesan cheese. Season with salt and pepper.
8. To assemble: Spread a thin layer of vegetable sauce in the pan. Layer 4-5 lasagna noodles on top. Spread a third of the cheese mixture over noodles. Repeat layers twice more, finishing with vegetable sauce.
9. Sprinkle remaining Parmesan cheese over the top. Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 10 minutes until noodles are soft and sauce is bubbling.
10. Remove from oven and let sit for 15 minutes before serving. Garnish with fresh basil.

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