Directions:
1.Wash hands with soap and warm water.
2.Wash produce well. Clean mushrooms in clean non-soapy water only.
3.Chop produce as directed.
4.Sauté spinach and garlic until slightly wilted. Set aside in a large bowl.
5.Sauté mushrooms and zucchini in separate batches until browned.
6.Combine all sautéed vegetables into the large bowl and toss with a ¼ teaspoon salt.
7.Cook lasagna noodles following package directions. Drain and rinse cooked noodles in a colander. Set aside to cool.
8.In a medium bowl, crack egg and beat with a fork. Add cottage cheese, ¾ cup grated mozzarella cheeses and grated parmesan cheese. Mix well.
9.In a 9 x13-inch baking dish, spread ½ cup of marinara sauce onto the bottom of the dish.
10.Place 3 noodles over sauce. Then layer 1 cup cheese mixture, 1½ cups vegetables, and ⅔ cup tomato sauce. Re-peat layers two more times, ending with 3 noodles on top.
11.Top lasagna with remaining marinara sauce and sprinkle reserved ¼ cup grated mozzarella over top of lasagna.
12.Wrap lasagna with plastic warp and then aluminum foil tightly. Store in the refrigerator for up to three days or in the freezer for up to two months.
Baking Instructions: Before cooking, allow frozen lasagna to thaw in the fridge over night. Preheat the oven to 350ºF. Bake until cheese is melted and lightly browned on top and lasagna is bubbly, about 45 minutes. Remove from oven. Let cool 10 minutes before cutting.
12 servings
8
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.