1 tbsp. olive oil
2 medium zucchini, diced
2 medium yellow squash, diced
3 carrots, peeled and diced
kosher salt and freshly-ground black pepper to taste
1 1/2 c. low-fat cottage cheese
2 large eggs
3 cloves garlic, minced
1/2 c. shredded Parmesan cheese
1 c. part-skim ricotta cheese
1 tbsp. Italian seasoning
2 - 26 oz. jars spaghetti sauce
9 no-boil lasagna noodles
2 c. shredded Italian cheese blend
Preheat oven to 425º F.
Toss olive oil with zucchini, yellow squash, carrots, salt and pepper.
Spread out in an even layer on a sturdy baking sheet. Roast 10-15 minutes until tender, but not soft.
Meanwhile, place cottage cheese in a sieve and allow to drain for 10 minutes.
Dump cottage cheese in a blender. Add eggs, garlic and Parmesan cheese. Blend until smooth.
Stir ricotta cheese and Italian seasoning into cottage cheese mixture. Set aside.
Spread 1 cup of spaghetti sauce on the bottom of a 9 X 13 baking dish. Top with three of the lasagna noodles.
Spread half of the ricotta cheese mixture over the noodles, making sure the noodles are completely covered.
Top with half of the roasted vegetables and 1/3 of the shredded cheese.
Top with 1/3 of the remaining spaghetti sauce.
Repeat layers; lasagna noodles, remaining ricotta cheese mixture, roasted vegetables, shredded cheese and spaghetti sauce.
Top with the last three lasagna noodles, the remaining spaghetti sauce and remaining shredded cheese.
Cover with foil and bake 45 minutes. Remove foil and bake 15 minutes or until browned and bubbly.
Let lasagna rest 15-20 minutes before serving.