This hearty vegetarian lasagna will have you eating 4 servings of veggies in every slice! Roasted veggies + cheese + noodles... does it get any better than this?
15sheets of lasagna noodles
1large jar of pasta sauce
1each of redorange, and yellow peppers
2medium sized onions
500ml2 cups cottage cheese
400g14 oz mozzarella cheese
large handful of fresh basil leavessliced into ribbons
olive oilfor brushing
Preheat the oven to 400 degrees Fahrenheit.
If you have an oil mister, mist two baking sheets with olive oil. If not, pour a little olive oil into a small bowl and brush onto the sheets.
Roughly chop the mushrooms, zucchinis, peppers, and eggplant into bite-size pieces. Place (as much as possible) in a single layer on the two baking sheets.
Chop the top off the bulb of garlic (see photo). Place on a sheet of aluminum foil. Drizzle oil on the exposed garlic and wrap the garlic with the tinfoil. Place on the baking sheets with the veggies.
Bake veggies in preheated oven for 15 minutes. Stir and bake again for 10 minutes. If the edges are starting to brown and most of the moisture has evaporated from the veggies, they are done. If not, place back in oven, checking for doneness every 5 minutes. Remove from oven and turn the oven temperature down to 350 degrees Fahrenheit.
While the veggies are baking, chop the onions into bite size pieces, place about a tablespoon of oil in a frying pan, and sauté on low. They should be soft and slightly caramelized by the time the veggies are done in the oven.
Place the veggies and onions in a bowl. Squeeze the roasted garlic out of its papery peels into the bowl. Stir to combine.
In another bowl, stir together the cottage cheese, eggs, and parmesan cheese.
Time to layer the lasagna! Place about a 1/4 cup of pasta sauce in the bottom of a 9x13 pan. Arrange 5 lasagna noodles on top. You can buy the fast-cooking noodles and use as-is. If you buy the regular kind, you'll need to boil the noodles first. Next come 1/3 of the veggies, 1/3 of the cottage cheese mix, 1/3 of the chopped basil, 1/3 of the pasta sauce, and a small sprinkling of mozza, saving most of the mozza for the top layer. Repeat two more times.
Bake in the oven for 40 minutes.
Remove and sprinkle the top with the remaining mozza cheese. Set the oven to broil and place the lasagna back in for 4-5 minutes. Watch carefully! You want the cheese to melt and start to turn brown. But take the lasagna out before the cheese starts to burn.
Allow the lasagna to rest for 10 minutes before cutting. This step is key for serving a lasagna that doesn't fall apart when you try to lift it out!