Veggie Lasagna

Inspiration for this came from the Pioneer Woman... and a big pot of homeade spaghetti sauce in my fridge! This isn't totally vegetarian because there is meat in the sauce I made. But it's loaded with veggies and you can add or omit what you want...mushrooms and baby spinach would be awesome additions. Everyone will eat it cause it's covered with sauce and cheese!
This recipe serves 4 and is for an 8x8 pan. Double everything if you're making a 9x13.

Veggie Lasagna
6 sheets Barilla lasagna (uncooked)
1 T. olive oil
1/2 onion, chopped
1 clove garlic, minced
1/2 red pepper, chopped
1 yellow squash, chopped
1 zucchini, chopped
salt & pepper
1/4 c. white wine
fresh parsley, minced
2-3 c. spaghetti sauce (homeade or store-bought)
1 c. cottage cheese (or ricotta)
1 egg
1/4 c. fresh parmesan
2 c. mozzarella (please grate your own)

Preheat oven to 350.

Heat olive oil in a large skillet and add onion and garlic. Saute until they start to soften. Add red pepper, squash and zucchini. Sprinkle with salt & pepper, and saute a few minutes until the veggies soften. Add in white wine to deglaze the pan and cook a few more minutes. Add in spaghetti sauce and fresh parsley and heat through.

In small bowl, mix cottage cheese with egg and fresh parmesan. Grate your mozzarella and set aside.

In an 8x8 pan, ladle in your sauce on the bottom to cover. Add 2 lasagna sheets on top. Spread 1/2 of your cottage cheese mixture over lasagna noodles. Sprinkle with mozzarella. Ladle more sauce over mozzarella, 2 more sheets of lasagna, cottage cheese mixture, mozzarella, more sauce, 2 last sheets of lasagna, sauce and mozzarella over the top. Set the pan on a foil-lined cookie sheet when baking in case it bubbles over a bit.

Bake uncovered for 45 minutes to 1 hour.