Impress a crowd with this vegetable lasagna that’s flavorful, hearty, and healthy. Whole grain no-bake noodles are layered with a veggie-packed marinara sauce and cheese for a classic taste with added nutrition.
Dice carrots, green pepper, onion, and zucchini. Spray a skillet with cooking spray, heat over medium. Saute the veggies until tender. Then add the spinach and saute a minute more, until the spinach is just wilted. Add the marinara sauce and heat through.
In a separate bowl, mix together cottage cheese, cream cheese, mozzarella (reserving a little for the top), Parmesan cheese, salt, and eggs.
Spread 1 cup sauce mixture into the bottom of a 13x9-inch baking dish. Layer 1/2 each uncooked lasagna noodles, cheese mixture, and sauce. Repeat layers and top with remaining mozzarella cheese.
Cover with foil and bake for 50 minutes. Remove foil for last 10 minutes of baking.