Alea's vegetable no noodle lasagna

•2 tablespoons olive oil , divided
•2 small zucchini, thinly sliced
•1 medium yellow squash, thinly sliced
•2 tablespoons fresh oregano, divided
•2 tablespoons fresh basil, divided
•pepper
•1 cup broccoli, finely chopped
•1 cup carrots, julienned
•1 cup onion, chopped
•1/2 cup chopped green bell pepper
•1/2 cup celery, thinly sliced
•6 cloves garlic, minced
•1 (16 ounce) container small curd cottage cheese
•1 cup Parmesan cheese, divided
•3 tablespoons fresh parsley, shredded
•4 cups spinach leaves, washed and thoroughly dried
•3 cups shredded mozzarella cheese, divided
•3 cups spaghetti sauce

Directions
•Heat oil in a large skillet over medium heat. When oil is hot add zucchini and yellow squash. Add 1 tablespoon of oregano, 1 tablespoon of basil, and a dash pepper. Sauté for 5 –7 minutes. Place zucchini and yellow squash on a dish, but do not rinse out the pan.
•Reheat the remaining oil in the large skillet adding a little more if necessary. When oil is hot add broccoli, carrots, onions, bell peppers, and garlic. Add 1 tablespoon oregano, 1 tablespoon basil, and dash of pepper. Sauté for 6 – 8 minutes; set aside.
•Preheat the oven to 375 degrees and coat a 9 x 13 pan with a light coat of oil.
•In a small bowl, combine cottage cheese, 1/2 cup of parmesan cheese and 2 tablespoons parsley.
•Spread about 1 cup of spaghetti sauce in the bottom of the prepared pan. Layer spinach leaves, half of cottage cheese mixture, half of zucchini and squash, 1 cup of mozzarella cheese, half of the vegetables, and 1 cup of spaghetti sauce. Repeat layers. Top with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Sprinkle 1 tablespoon of parsley over the top.
•Bake at 375 degrees for 30 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.




Serving Size: 6 - 8 1 cup servings