Lasagna Preparation

• Preheat the oven to 425 degrees Fahrenheit.
• In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook until the veggies are golden on the edges, about 8 to 12 minutes.
• Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
• Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice. Transfer the drained tomatoes to a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
• Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce).
• Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to a large mixing bowl.
• Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!). Transfer to the bowl with the whipped cottage cheese. Top with the remaining cottage cheese, then add ¼ to ½ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine.
• Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top. Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
• Top with 3 more noodles, followed by the remaining cottage cheese mixture. Sprinkle ½ cup shredded cheese on top.
• Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
• Wrap a sheet of parchment paper or foil around the top of the lasagna. Bake, covered, for 18 minutes, then remove the cover and continue cooking for about 10 to 15 more minutes, until the top is turning spotty brown.
• Remove from oven and let the lasagna cool for 15 to 20 minutes. Sprinkle additional basil over the top, then slice and serve.