Farmer’s Market Vegetable Lasagna

Ingredients

• 10oz lasagna noodles
• 2 Tablespoons extra virgin olive oil
• 2 large shallots, chopped (or 1 small
• sweet onion, chopped)
• 4 garlic cloves, minced
• 2 medium zucchini, chopped
• 2 medium yellow summer squash,
• chopped
• salt & pepper
• 24oz marinara sauce
• 24oz fat-free cottage cheese, drained
• well
• 3/4 cup grated parmesan cheese,
• divided
• 1/2 cup packed fresh basil, chopped
• 8oz shredded mozzarella cheese

Instructions

1. Add lasagna noodles to a large pot of salted, boiling water. Cook until al dente then drain and lay on a nonstick sprayed baking sheet. Spray tops of noodles to stack on top of one another if necessary.Heat extra virgin olive oil in a very large skillet over medium heat. Add shallots and sauté until translucent, 3-4 minutes, and then add garlic and sauté for 30 more seconds. Add zucchini and summer squash, season with salt and pepper, then sauté until just slightly starting to turn translucent, 4-5 minutes. Add marinara sauce, turn heat down to medium/medium-low,then simmer until zucchini and squash are tender, 5-7 minutes (a splatter screen is helpful.) Do not over-cook or vegetables will be mushy. Set aside to cool slightly.In a large bowl combine drained cottage cheese, 1/2 cup parmesan cheese, and chopped basil then set aside.
2. Preheat oven to 350 degrees then spray a 9×13 pan (could use 2-8×8 pans) with non-stick spray. Spread a small amount of the vegetable mixture into the bottom then layer in 3 cooked lasagna noodles followed by 1/3 of the cottage cheese mixture, 1/3 of the remaining vegetable mixture,and 1/3 of the mozzarella cheese. Repeat layers 2 more times.
3. Sprinkle remaining 1/4 cup parmesan cheese on top then cover pan with nonstick sprayed foil and bake for 20 minutes. Remove foil then bake for an additional 15-20 minutes, or until golden brown and bubbly. Let rest for 15 minutes before slicing and serving.