let's make veggie lasagna!

Every once in a while, I crave a super yummy, super cheese-y LASAGNA! Elliott and I made a quick and easy, veggie-packed lasagna this week. We started by boiling one package of pasta...

Lasagna is all about the layering. We do a very thin layer of marinara, a solid layer of noodles, 
and then roasted zucchini (mashed & drained)...

Now more marinara...

A layer of low-fat cottage cheese- my mom taught me this trick, it's a really kid-friendly (and inexpensive) alternative to ricotta. Mix a single egg in with it to act as a binder and help solidify the layers.

Next, we add a layer of fresh spinach (I really pile it high, because it shrinks to a very tiny layer once in the oven). Add just a bit more marinara now, then fold in the bottom layer of noodles over the edges. 

 Fill in the top with additional noodles, and cover it all with sauce.

Now we cover it with foil, and pop it into a 350 oven for about 30 minutes. 

Are you wondering where the cheese in this "cheesy" lasagna is?

I take mine out of the oven when it's half-cooked, and cover the top with shredded mozzarella. 

Then put it back in without the tin foil and turn the oven down to 325 for 30 minutes. 
Cool and serve.

YUM!