Preparation Instructions

• Preheat the oven to 425 degrees Fahrenheit.
• In a large skillet over medium heat, warm the olive oil. Add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook until the veggies are golden on the edges, about 8 to 12 minutes.
• Add a few large handfuls of spinach and cook until the spinach has wilted, about 3 minutes. Remove the skillet from heat.
• Pour tomatoes into a mesh sieve or fine colander and drain excess juice for a minute. Transfer the drained tomatoes to a food processor with basil, olive oil, garlic, salt, and red pepper flakes and pulse until spreadable.
• Pour half of the cottage cheese into the processor and blend until smooth, then transfer to a mixing bowl.
• Transfer the cooked veggies to the food processor and pulse until finely chopped. Combine with whipped cottage cheese, seasoning with salt and black pepper.
• Spread ½ cup of tomato sauce on the bottom of a baking dish. Layer 3 lasagna noodles, half of the cottage cheese mixture, ¾ cup tomato sauce, and ½ cup shredded cheese.
• Add 3 more noodles, remaining cottage cheese mixture, and ½ cup shredded cheese on top.
• Top with 3 more noodles, spread ¾ cup tomato sauce over, and sprinkle 1 cup shredded cheese on top.
• Cover with parchment paper or foil and bake for 18 minutes. Remove cover, rotate, and bake for 10 to 15 more minutes until top is brown.
• Let lasagna cool for 15 to 20 minutes before slicing and serving with additional basil on top.