Healthy Veggie Lasagna Recipe

Veggies:
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red (or white) onion
3/4 cup spinach
1 tbsp olive oil to cook the veggies
1/2 tsp garlic/herb seasoning
salt/pepper to taste

Place ingredients in a pan with garlic/herb seasoning, the salt and pepper, and olive oil and sauté vegetables for about 5 minutes or until ready (they will be a little softer than they're supposed to, but do not let them get mushy; spinach will also be wilted)

Sauce:
1 tbsp pesto sauce
3 cloves garlic
1 can tomato paste
2 cans tomato sauce
1/4 cup chopped yellow pepper
1/4 tsp oregano
1/4 tsp basil
1/4 tsp crushed red pepper
2 tbsp chopped white onions
salt/pepper to taste

Place ingredients in a blender and push "puree" until the sauce looks ready and isn't clumpy

Base:
7 lasagna noodles, cooked and cut in half
1 (15-ounce) carton cottage cheese
1/2 cup mozzarella cheese
1 tsp parmesan cheese (to sprinkle on top)

Preheat the oven to 375 degrees

Combine cottage cheese and sauce. Fill the bottom part of an 8 inch square baking pan (or dish) with noodles, put veggies on top, the sauce/cottage cheese mix, and then mozzarella cheese. Continue to add layers until you run out of ingredients, but make sure that there are noodles on the very top. Put a little bit of the sauce/cottage cheese mix on top and then sprinkle 10 shakes of parmesan cheese on top.

Place finished lasagna in the oven for 30minutes covered. Uncover and then bake for 20 more minutes. Let stand for at least 10 minutes. Times may vary slightly, so make sure to consistently check on your lasagna!

Enjoy :)