Takes 60 mins.

Suitable for vegetarian diets.*

Makes 6 servings.

Ingredients

Veggie Layer
2 Tbsp	oil
1	onions	chopped
3	carrots	chopped
1	red pepper	chopped
1	zucchini	peeled, chopped
100 g	oyster mushrooms	chopped
0.25 tsp	salt
150 g	baby spinach	fresh or frozen
Tomato Sauce Layer
800 g	diced tomatoes
0.25 cups	basil	chopped, fresh
2 Tbsp	olive oil
2 cloves	garlic	finely chopped
0.25 tsp	paprika
Assembly and Toppings
500 ml	cottage cheese
300 g	lasagne sheets	give or take
2 cups	cheese	grated

Instructions

Gentlemen, preheat your ovens (to 220°C). To make the veggie layer, heat oil in a large, deep frying pan. Add all of the Veggie Layer ingredients in order (starting with onions at the top and working down), and fry for about 10 mins it until it's done. Set aside. Dump canned tomatoes in a sieve or colander and strain. Set the liquid aside (for another day). Chuck the Tomato Sauce layer ingredients into a blender and blitz briefly so it's smooth yet still thick. Transfer to a bowl and rinse the blender. Blend half of the cottage cheese so it's smooth, transfer to a large bowl, and set aside. (No need to rinse the blender this time.) Put the veggie mix in the blender and pulse a few times until they finely chopped (but not pureed). Add the finely chopped veggies to the bowl with the cottage cheese, along with the remaining cottage cheese, salt, and lots of pepper (to taste), and mix thoroughly. Lay out a layer of lasagna sheets along the bottom of a 30cm/40cm-ish baking tray, then add a layer of tomato sauce, and then a veggie mix layer. You want to repeat this another two times (so there will be three layers of each type in total). Top with grated cheese, cover with something (foil if you like - but don't let it touch the lasagna) and chuck that sucker in the oven for 20 mins. After 20 mins, remove the cover and spin it 180° so it cooks evenly front and back. Give it another 10 mins, then remove it to rest and thicken.

Adapted from https://cookieandkate.com/best-vegetable-lasagna-recipe/