Instructions

1. Preheat the oven to 425 degrees Fahrenheit.


2. Warm the olive oil in a large skillet over medium heat to prepare for the veggies. Once oil is shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Stir every couple of minutes until the veggies are golden on the edges, cook for about 8 to 12 minutes.


3. Add a few large handfuls of spinach to the skillet. Stir frequently until the spinach has soften. Repeat with remaining spinach and cook until it all soft for about 3 minutes. Remove the skillet from the heat and set aside.


4. Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to a food processor. Add basil, olive oil, garlic, salt, and red pepper flakes.


5. Pulse the mixture for about 10 times, until the tomatoes have broken down to a smooth consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups of sauce). Rinse out the food processor for another use.


6. Pour half cup of the cottage cheese (total 1 cup) into the processor and blend it until smooth for about 1 minute. Transfer the mixture to a large mixing bowl. No need to rinse out the food processor this time; you’ll need it again later


7. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse about 5 to 7 times until they are more finely chopped (but not puréed!), stopping to scrape down sides as necessary. Transfer the mixture into the bowl of whipped cottage cheese. Top with the remaining half cup of cottage cheese, then add 1/4 to 1/2 teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine.


8. Now it’s lasagna assembly time! Spread 1/2 cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with 3/4 cup tomato sauce, then sprinkle 1/2 cup shredded cheese on top


9. Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle 1/2 cup shredded cheese on top.


10. Top with 3 more noodles, then spread 3/4 cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.


11. Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Cover and bake for 18 minutes, then remove the cover, rotate the pan to cook the other end for about 10 to 12 more minutes until the top is turning spotty brown.


12. Remove from oven and let the lasagna cool for 15 to 20 minutes. Sprinkle additional basil over the top, then slice and serve.