Recipe: Very Veggie Lasagna
1 lb brown rice lasagna pasta
1 (10 oz) package frozen, chopped spinach
1 (16 oz) container 4% milkfat cottage cheese
1 (15 oz) container ricotta cheese (non fat or whole milk)
2 tbsp olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 yellow zucchini, sliced into 1/2 inch pieces
1 green zucchini, sliced into 1/2 inch pieces
1 bell pepper (any color)
25 oz whole white mushrooms, sliced
1 32 oz jar your favorite tomato sauce
Kosher salt & pepper
1 chopped fresh Italian parsley, divided
2 cups shredded mozzarela and cheddar cheese
Cook pasta to package directions. Drain then rinse in cold water.
Thaw the spinach in the microwave. Squeeze out excess water and place in a large bowl. Mix with the ricotta and cottage cheese. Season with some salt and pepper.
Add olive oil to a large skillet. Sauté the onions and garlic over medium heat for 3 minutes. Add the zucchini and bell peppers. Cook for 3 minutes. Add the mushrooms, cook for 5 minutes or until the veggies soften. Mix the veggies as they cook. Season with a pinch of salt and pepper.
Stir the tomato sauce into the skillet and 1/4 cup parsley. Bring to a boil then simmer for 10 minutes.
Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Start with a thin layer of sauce in a 9X13 inch casserole baking dish. Add a layer of cooked lasagna noodles. On top of the pasta add a layer of the ricotta/cottage cheese mixture, then a layer of sauce and the noodles again. Continue layering finishing with a layer of the pasta then finally the sauce. Sprinkle the mozzarella and cheddar cheese over the sauce.
Bake the lasagna for 35 minutes then broil on low for 5 minutes, or until cheese is golden brown. Top with 1/4 cup chopped parsley. Serve while hot.