6 cups marinara sauce (store bought or see recipe below)
24 ounces low-fat cottage cheese (for a richer texture, use ricotta cheese)
32 ounces shredded mozzarella cheese
1/2 cup chopped herbs (basil, oregano, or thyme)
2 eggplants , cut into circular slices 1/4–1/8-inch thick
6 to 8 zucchini , cut lengthwise into slices 1/4–1/8-inch thick
5 to 6 portobello mushrooms , thinly sliced
2 red onions , thinly sliced
4 tablespoons olive oil
4 cloves garlic
3/4 cup chopped onions
2 cans (28 ounces) diced tomatoes
1/3 cup chopped basil
How to make Vegetarian lasagna:
Sauté or oven-roast the vegetables until they are cooked through. Set aside.
To make the marinara sauce, begin by heating the olive oil in a pan over medium heat. Add the chopped onions and stir until golden brown. Add the garlic and tomatoes and simmer for 25 minutes. Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.
Preheat the oven to 350°. In the bottom of a 16″ x 12″ pan (a disposable pan is best), place a layer of dry noodles. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese. Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process. Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.
Cover the pan with plastic wrap, then wrap tightly with aluminum foil. Bake for 35 minutes, or until a knife pokes easily through the lasagna. Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.
Remove lasagna from the oven and let sit for 20 minutes. Garnish with fresh basil leaves or other fresh herbs.
(You can double the recipe to make 2 lasagnas and freeze an uncooked one. Bake the frozen lasagna for 50 minutes instead of 35.)