This is a lasagna I've created myself...I guess I've made enough lasagnas now to know what is basically required.
I've got to say, I must have learnt well, because Mark says this was the best veggie lasagna he's ever had - and he was a veggie for years!
I might add, at first when I told him it was veggie, he was disappointed - it had to have been a good one to get such rave reviews!!
So this is what I did...
I started with a bit of olive oil in the pan. Added 1 chopped onion to soften for about 3 minutes. Then added about 1 cup of sliced mushrooms and let cook for about 5 minutes on medium heat.
Next I added 2 grated carrots.
Next I added 1 can of pasta sauce and let simmer for about 5 minutes while I figured out which seasonings to use.
I decided to add 3 cloves of garlic, pressed, 1 tablespoon each of dried oregano and dried parsley.
While the sauce was simmering, I sliced 2 zucchini lengthwise and grilled the for 3 minutes per side on a preheated grill (400 degrees).
I started layering my pan with sauce followed by 3 whole wheat noodles, another layer of sauce and some mozzarella cheese.
Then a layer of grilled zucchini.
And then a layer of cottage cheese and egg mixture and a sprinkle of ground black pepper.
(I had combined 1 cup of cottage cheese with 1 egg)
Add another layer of noodles and repeat layering.
Finish with a layer of noodles, sauce, mozzarella and a scattering of fresh parsley.
Bake for 30 minutes, covered in a 350 degree oven.
Remove foil and bake for another 15 minutes.
Broil for an additional 3 - 5 minutes until golden.
Remove and let rest for about 5 minutes.
Serve with additional parsley and grated Parmesan cheese.