KERF's Best Vegetable Lasagna

I think Kath is right. This is super delicious and pretty easy! If I can make it in the middle of house showing season with no stress, you can, too! My favorite part is that 1) it's fairly inexpensive, 2) it will not get old because you can use whatever vegetables you like/your family will eat/you can't find any other use for in your fridge. I've really been enjoying Kath Eats Real Food, from the different ways she flavors her oatmeal to creative ways to implement healthy habits into life. Plus, as you will discover, she has great recipes!

Ingredients

3 cups pasta sauce
16 ounces 2% cottage cheese
1/2 cup grated parmesan
9 whole wheat lasagna noodles
8 ounces mozzarella cheese
Approximately 4 cups mixed vegetables (I used spinach, broccoli, mushrooms, and zucchini)

Directions

Preheat the oven to 400 degrees and prepare your baking dish with cooking spray. Chop your vegetables until they are bite-sized and close to the same shape and size. Combine cottage and parmesan cheeses in a bowl. Place 3 uncooked noodles along the bottom of the pan. Cover with 1 cup of your pasta sauce, making sure to cover all of the noodles with sauce. Next spread on about 1/3 of your cheese mixture, and then layer 1/3 of the chopped vegetables, and sprinkle 1/3 of the mozzarella cheese. Repeat this step twice.

Being the quintessential undomestic that I am, I forgot the last step in this process, the mozzarella cheese. I can't wait to make it again with that extra cheesy goodness, though my husband and I were perfectly happy with just the cheese on top this time!

Cover tightly with aluminum foil and bake one hour, until cheese is golden brown and sauce is bubbling. I was out of aluminum foil, and the recipe still turned out great!

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