Veggie No-Noodle Lasagna
2 zucchinis, cut into ½ inch rounds
2 yellow squash, cut into ½ inch rounds
1 tsp EVOO
½ large yellow onion, chopped
4 cloves garlic, minced
24 oz cottage cheese
2 tsp dried oregano
6 oz shredded mozzarella
Fresh basil for garnish
- Preheat oven to 375*. Line a few baking sheets with parchment paper and spread eggplant, zucchini and squash out in a single layer. Bake 30 minutes, set aside.
- In a large nonstick skillet, heat oil on medium for 1 min. Add onion and cook, stirring often for 5 min. Add garlic and cook an additional 2 min. Remove from heat. Stir in cottage cheese and oregano.
- Lightly coat an 11x17 inch baking dish with zucchini and squash, using all rounds and overlapping to cover the bottom of dish. Top with half of cheese mixture. Arrange eggplant over cheese in the same fashion. Top with remaining cottage cheese mixture and mozzarella. Bake for 30 minutes. Garnish with basil.