Makes 10 servings
2 Tablespoons olive oil
1 large onion, peeled and chopped
2 red peppers, seeded and chopped
2 large carrots, chopped
1 large zucchini, chopped
1 medium yellow squash, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 28-ounce can diced tomatoes
1 16-ounce can tomato sauce
1 Tablespoon honey
1 16-ounce container low-fat cottage cheese
2 eggs, lightly beaten
1/2 cup grated Parmesan
Salt and pepper
12 no-boil lasagna noodles
3/4 pound sliced part-skim mozzarella
In a large saucepot, heat the olive oil. Add the onion, peppers, and carrots and sauté for 15-17 minutes. Add the zucchini, yellow squash, garlic, and oregano and cook for an additional 7-9 minutes.
Add the tomatoes, sauce, and honey and cook on low for 45 minutes, stirring occasionally.
In a large bowl, combine the cottage cheese with the eggs and Parmesan. Add salt and pepper to taste.
Heat oven to 325°F. Spread 1 1/2 cups of the sauce over the bottom of a 9-by-13-inch baking dish. Place 4 noodles lengthwise over the sauce. Spread with half of the cottage cheese mixture. Top with one third of the mozzarella.
Spread another 1 1/2 cups of the sauce over the cheese. Repeat the layering process. End with the noodles, 1/2 cup sauce, and 6 mozzarella slices.
Bake the lasagna, covered with foil, for 35 minutes. Remove foil and bake until browned and bubbling, for an additional 15 minutes. Allow to sit for 20 minutes before cutting.