Easy Vegetarian Lasagna

This lasagna is healthy and delicious! It's also easy to put together and makes great leftovers.

I use low fat cottage cheese instead of ricotta, and whole wheat pasta, so I can feel better about grabbing that third helping.

• Whole wheat lasagna noodles
• tablespoon of canola oil or other cooking oil
• 2 onions, chopped
• 2 cloves of garlic, minced
• 2 red bell peppers, chopped
• 2 zucchini, shredded
• 300 g spinach, chopped*
• 350 g firm tofu, cubed
• salt
• 2 cups cottage cheese
• 2 eggs
• 1 jar of your favourite pasta sauce*
• 3 cups of mozzarella cheese, shredded
• ¼ cup parmesan cheese

I use store bought pasta sauce and frozen spinach, because it is easy and I always have it on hand, but you can use fresh greens and homemade sauce if you prefer.

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, until they are al dente.

Drain out the water, rinse the noodles with cold water and lay them flat on a tea towel.

Add the oil to a pan and cook the onions and garlic on medium heat until the onions start to clear.

Add the red pepper, zucchini, and spinach to the pan and cook off most of the liquid.

Toss in the tofu and season with a bit of salt.

Stir together the cottage cheese and egg in a bowl.

Spread a thin layer of pasta sauce on the bottom of your lasagna pan.

Add a layer of lasagna noodles.

Spread ⅓ of the vegetable mixture over the noodles.

Add ⅓ of the cottage cheese and egg mixture.

Top with pasta sauce and mozzarella cheese.

Repeat the layers twice more.

Add the final noodles and cover with pasta sauce and mozzarella. Sprinkle the parmesan cheese on top.

Cover with aluminium foil and bake in a 350°F oven for 45 minutes.

Remove the foil and cook for an additional 15 minutes.

To get a nice golden top, you can put it under the broiler for a few minutes, but watch it carefully to make sure the cheese doesn't burn.