Veggie-Packed Lasagna

I simplified this recipe a little to come up with the easier version below.  I know everyone has a favorite go-to lasagna recipe, but this one is very good and packed with healthy vegetables!

Homemade Pasta Sauce: (or use your favorite store brand)
2 Tablespoons extra virgin olive oil
1/2 Cup finely diced white onion
4 cloves fresh garlic, peeled and minced
28 oz can Muir Glen Whole Peeled Plum Tomatoes, put in food processor and pulsed until nearly smooth
½ teaspoon salt
½ teaspoon fresh cracked black pepper
6 oz can tomato paste
10 fresh basil leaves, chopped

1. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes, stirring often then stir in garlic and cook for 1 minute. Stir in crushed tomatoes, salt, pepper, tomato paste and basil leaves. Reduce heat to low and simmer until ready to use.

Vegetable Filling: (a combination of all or any of the following veggies)
3 Tablespoons extra virgin olive oil
2 medium yellow squash, sliced
1 medium zucchini, halved and sliced
2 Cups broccoli florets
2 Cups diced eggplant
4 Cups fresh baby spinach leaves, coarsely chopped
1 large red bell pepper, seeded and diced
3 cloves fresh garlic, minced
Pinches of salt

1. Heat oil into a large dutch oven or pot over medium heat. Saute all ingredients for 10-12 minutes, season with a couple pinches of salt, stirring often or until softened to your liking. Cook longer for softer texture. Reduce heat to low and simmer until ready to use.

Cheese Filling:
16 oz. part-skim ricotta cheese (about 1 ½ big containers)
1 Cup fresh grated parmesan cheese
16 oz. low fat cottage cheese
2 Cups shredded mozzarella cheese
1 teaspoon salt
½ teaspoon black pepper
1 egg
Place all ingredients into a large bowl; stir until well combined.

Additional ingredients:
9 oz oven ready lasagna noodles, try the whole wheat, it was great
2 Cups shredded mozzarella cheese

To Assemble:

1. Preheat oven to 350 degrees F. Coat bottom of a large 9×13 inch baking dish with a couple ladles of homemade sauce. Next, layer with lasagna noodles. Spoon 1/3 of the cheese mixture over noodles, spreading slightly. Top evenly with 1/3 vegetables. Repeat this process 2 more times or until all ingredients are used up. The top layer should be lasagna noodles. Pour remaining sauce over noodles then sprinkle with 2 Cups shredded mozzarella cheese. Bake covered for 45-50 minutes, then remove foil for the last 10 minutes of baking.

2. Let sit in pan for 15 minutes before cutting into it. Serve and enjoy!

8 servings