Name: Vegetarian Lasagna
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Ingredients: 2 sweet bell peppers; 8 ounces white mushrooms (sliced); 1 tablespoon olive oil (divided); 1 1/2 teaspoons kosher salt; 1 large yellow onion (chopped); 3 cloves garlic (minced); 2 large yellow squash (cut into 1/2" dice); 3 medium zucchini (cut into 1/2" dice); 1/2 teaspoon crushed red pepper flakes; 1 28 ounce can whole San Marzano tomatoes in puree (crushed); 5 sprigs fresh thyme (tied with kitchen string); 1 cup loosely packed fresh basil (torn); 1 24 ounce container cottage cheese; 1 1/2 cups grated parmesan cheese (divided); 1 large egg; 1/2 cup fresh italian parsley (chopped); 1/2 teaspoon freshly ground black pepper; 3 cups marinara sauce (recipe on this site or use your favorite jarred sauce); 4 cups shredded low moisture, part skim mozzarella; 2 packages ready to cook lasagna noodles (or regular lasagna noodles, cooked according to the manufacturers instructions.)