INGREDIENTS
9 lasagna noodles, cooked and drained
1 ½ cups cottage cheese
2 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
FILLING
1 tablespoon olive oil
1 onion, chopped
4 garlic cloves, minced
2 large carrots, chopped
1 large summer squash, thinly sliced
1 large zucchini, thinly sliced
1 large head of broccoli, chopped Salt and pepper to taste
SAUCE
¼ cup butter
2/3 cup flour 4 cups milk
½ cup grated parmesan cheese
1 teaspoon salt ½ teaspoon black pepper
1 1/2 teaspoon Italian seasoning Optional: 1 teaspoon red pepper flakes
PREPARATION
Preheat oven to 375 degrees F and grease a 9×13 baking dish. In a large Dutch oven over medium heat, add the olive oil. Once hot, add onion and cook for 2-3 minutes, then add the garlic. Season with salt and pepper to taste. Once onions and garlic are fragrant, add carrots and cook for an additional 3-4 minutes. Lastly, add zucchini, summer squash, and broccoli and cook until all vegetables are tender. Remove from heat and set aside. To make the sauce: In a medium-sized saucepan, add butter and flour. Stirring often, cook for 1 minute. Slowly whisk in milk and bring mixture to a boil. Cook for an additional 2 minutes, whisking continuously. Remove from heat and mix in salt, pepper, oregano, parmesan cheese, and red pepper flakes. Set aside. In a medium-sized mixing bowl, combine cottage cheese and 1 ½ cups mozzarella cheese. To assemble: Spread a thin layer of sauce at the bottom of prepare baking dish. Place 3 (cooked!) noodles on top of sauce. Spread half the vegetable filling over the noodles, followed by half the cottage cheese mixture and 1 cup of sauce. Top with 3 more noodles and repeat previous layers once more, ending with noodles. Spread remaining sauce on top and sprinkle ½ cup mozzarella and ½ cup parmesan cheese. Cover tightly with foil and bake for 25 minutes. Uncover and bake for an additional 20-25 minutes or until cheese is golden brown. Allow lasagna to sit for 10 minutes before slicing and serving.
