Vegetable Lasagne

I made two vegetable lasagne's for dinner tonight - one with dairy and tomato marinara sauce for Nancy and Jean, and one with goat's milk mozzarella and sheep's milk Romano cheeses and the No Tomato Sauce for me.  This recipe is for both their lasagne and mine, which doesn't have any cottage cheese, Parmesan, or eggs, and substitutes cheeses and sauce.

INGREDIENTS

9 lasagne noodles (plus 4 1/2 for mine)

1 Tbsp extra virgin olive oil

1 medium onion, diced

3 cloves garlic, minced

1 small zucchini, diced

1 medium carrot, diced

1 10 oz pkg frozen chopped spinach, thawed and with water squeezed out

2 cups marinara sauce (plus 1 cup No Tomato Sauce for mine)

12 oz fat free cottage cheese

2 eggs

1/3 cup Parmesan cheese (plus 1/2 cup Pecorino Romano for mine)

1-1/2 cup mozzarella cheese, shredded (plus 1 cup goat's milk mozzarella for mine)

COOKING INSTRUCTIONS

Preheat oven to 375 degrees.  Cook lasagne noodles about 10 minutes in boiling water.  Heat oil in skillet and add onion, garlic, zucchini, and carrot.  Cook 3-4 minutes.  Mix 3/4 vegetables with marinara sauce and 2/3 spinach and 1/3 with No Tomato sauce and 1/3 spinach.  Mix cottage cheese with eggs and Parmesan.  Spray both a 13" x 9" baking pan and a 8" x 8" pan with nonstick spray.  In larger pan, assemble lasagne by spreading a little of the vegetable/marinara mixture in the bottom of the pan, 3 noodles, 1/3 cottage cheese mixture, 1/3 remaining veg/Marinara, and 1/3 cup mozzarella.  Repeat twice.  Sprinkle remaining cheese on top.  In smaller pan, spread some veg/sauce (No Tomato) mixture in bottom of pan, top with 3 half-noodles, 1/3 of Romano cheese, 1/3 remaining veg/sauce mixture, and 1/3 goat's milk mozzarella.  Repeat twice.  

Cover pans with aluminum foil or lids.  Bake, covered 20 minutes.  Uncover and bake additional 15-20 minutes.

First daffodils were blooming in our backyard today!