Vegetable Lasagna

Vegetable Lasagna

This past week I made this lasagna for some friends and us. It was absolutely delicious and I had to share.

About 8 whole wheat lasagna noodles
1 16-ounce jar pasta sauce (or make your own with a can of tomato sauce sprinkled generously with Italian Seasoning)
2 tablespoons olive oil
1/2 onion, minced
1 clove garlic
1 crooked-neck squash, sliced
1 small can black olives, sliced
1 10-ounce package frozen spinach, thawed
2 eggs
12 ounces low-fat cottage or ricotta cheese
2 cups mozzarella cheese, divided

In a saucepan, boil lasagna noodles for about 5-7 minutes or until al dente.

In a skillet, saute onion, garlic, squash, olives, and spinach in olive oil until tender. Add pasta sauce and simmer for about 5 minutes.

In a separate bowl, combine eggs, cottage cheese, and 1 cup mozzarella cheese. Stir to combine.

Assemble lasagna in a greased 9X13″ pan: Spread a small amount of sauce in bottom of pan. Top with noodles, top with layers of cheese mixture, sauce, noodles – repeat to have two layers of each. Top with remaining 1 cup mozzarella cheese.

Bake, covered, at 350 degrees until heated through, about 20 minutes. Remove foil and bake an additional 10 minutes to brown the top.

NOTE: This casserole refrigerates and freezes well – I assembled it the night before and baked it the day of and it was delicious.