Lori Cook Shop

Ingredients
ROASTED VEGETABLES (NOTE 1):
500 g / 1 lb pumpkin , 2cm / 4/5" cubes
2 large zucchinis , cut into 2cm / 4/5" chunks
2 onions (any type) , cut into wedges
2 tbsp olive oil
1 garlic clove , minced
Salt and pepper
SPINACH RICOTTA:
250 g / 8 oz frozen chopped spinach , thawed
500 g / 1 lb ricotta (Note 2)
1/2 cup / 50 g grated parmesan (or 3/4 cup shredded cheese)
1 egg
1 garlic clove , minced
1/8 tsp grated nutmeg, optional (fresh or powder)
1/2 tsp each Salt and pepper
SAUCE:
1 tbsp olive oil
1 garlic clove
1 small onion , finely chopped (any, I use brown)
700 g / 24 oz tomato passata (Note 3)
400 g / 14 oz crushed tomato
1/2 cup / 125 ml water
3/4 tsp each dried thyme and oregano (or basil, parsley)
1/2 tsp dried chilli flakes (can omit / adjust to taste)Salt and pepper
LASAGNA:
330g / 11 oz jar roasted red pepper strips, drained (Note 4)
375 g / 13 oz fresh lasagne sheets (Note 5)
300 g / 3 cups shredded mozzarella (or MORE!)
Instructions

VEGETABLES lasagne
Preheat oven to 200C/390F.
Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
Roast for 25 minutes, turning at 15 minutes, until tender and browned.
Remove from oven, loosen from tray with spatula while warm (can stick when cools).
SAUCE:

Ingredientes
2 cups Muir Glen Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)
1 medium zucchini, shredded (1 cup)
1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese
1 9-oz.) pkg. frozen spinach, thawed, squeezed to drain well
1/3 cup grated Parmesan cheese
INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit.
To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce). Rinse out the food processor and return it to the machine.
Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add ¼ to ½ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now it’s lasagna assembly time!
Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top.
Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.
Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve.