Summer veggie lasagna

Ingredients

• 2 Zucchini diced
• 2 Eggplant diced
• 2 Onions sliced
• 4 cloves Garlic peeled and chopped
• 700 g Cottage cheese
• 1 Egg
• 2 Red bell peppers diced
• 1 can Whole tomatoes drained
• 3 tablespoons Olive oil
• 200 g Parmesan cheese grated
• 1 kg Fresh mozzarella cheese thinly sliced
• 15 No-boil lasagna noodles

Instructions

1. Preheat oven to 350 degrees.
2. Place diced eggplant, zucchini, bell peppers, onion, and garlic in a large dishware. Drizzle with olive oil. Add salt, pepper, and stir. Place in the oven for 20 minutes or so, stirring occasionally.
3. Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so.
4. In a separate bowl, combine cottage cheese, eggs, parmesan cheese, salt, and pepper.
5. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
6. Repeat the layering two more times, ending with a large helping of vegetable sauce and a generous sprinkling of parmesan.
7. Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
8. Serve with crusty French bread.