| Roasted Vegetable Lasagne | 
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This Lasagne is very delicious and it has substantially less saturated fat and calories than most traditional lasagnes. Using whole wheat pasta and a lot of veges makes it even more tasty than conventional lasagne and much more healthy.
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Cook's notes
When choosing a tomato sauce, make sure that it is low sodium and low sugar and that it does not have a preservatives or chemicals. For a half cup serving,it should not have more than 280 mg sodium or 5 g of sugars. I like Amy's low sodium Marinara (not certified kosher). Also, I haven't tried it yet, but Whole Foods makes, under the 365 brand, Organic Fat free pasta sauce that looks pretty good. It has 8 g sugars, but according to the ingredients listed, they are not occurring from added sweeteners but rather from carrot powder. It is circle u Kosher.
Soymage makes a very nice vegan parmesan. However, it is not kosher. If you are cooking kosher and cannot find vegan parmesan, you can just omit it from the recipe and the lasagne will still be delicious.
Ingredients
1 stalk broccoli
scant 1/2 lb carrots
2 large zucchinis
3 celery ribs
1 onion
2 1/2 lb mushrooms
1/3 c safflower or canola oil
3 lb sliced fresh tomatoes or 2, 14.5 oz cans of diced tomatoes.
1 lb whole wheat lasagne noodles (I like Westbrae circle u kosher)
1/1/2 lb cottage cheese (low fat preferable)
2 large eggs
1/2 t nutmeg
1/3 c vegan parmesan
4 oz farmers cheese and 4 oz mozzarella cheese
Steps
Step 1 Roast Vegetables
Pre-heat oven to 450° F and position rack in lower third of oven. Use bake and not convection. Wash and cut broccoli, carrots, zucchinis, celery, onion, mushrooms and fresh tomatoes. Carrots and broccoli need to be cut into 1" pieces and the remainder 2" pieces or cubes. Place in large roasting pan and toss with oil. If using canned tomatoes, do not roast. Roast for 20 minutes and stir, scraping up the browned vegetables from the pan. Continue roasting about another 20 minutes until the vegetables are just tender, still a little bit crunchy and browned. Do not let the vegetables get mushy. Remove from oven and set aside. If using canned tomatoes, toss in when vegetables cool using only a few tablespoons of juice.
Step 2, Cook the Lasagne Noodles
Cook the lasagne noodles according to package instructions.Make sure that the noodles are very al dente. Set aside in cold water to prevent the noodles from sticking to one another.
Step 3 Shred cheese and Prepare Filling
In food processor, shred cheese using medium shredding blade. Remove to a bowl and set aside. Don't bother washing processor bowl and whirl cottage cheese, eggs, nutmeg and parmesan together. Remove to a separate bowl and set aside.
Step 4 Assemble the Lasagne
Preheat the oven to 375° F. Do not use convection. Arrange a layer of noodles on the bottom of a 9" x 13" baking pan. Spread 1/3 of cottage cheese mixture over noodles. Sprinkle 1/3 of the cheese over cottage cheese mixture. Layer 1/3 of roast vegetables over cheese. Again layer noodles, cottage cheese and vegetables, two more times omitting the cheese. Finish with a layer of noodles. Spread with the remainder of the cheese.
Cover the pan with parchment paper and then aluminum foil. Bake for 30 minutes. Uncover and continue to bake another 15 minutes until bubbly and golden. Remove and let stand 15 minutes before serving.
If more convenient for you, such as preparing for a party, after the lasagne is assembled, it can be stored in the refrigerator for several hours before baking. In other words, you could make and assemble the lasagne the night before a dinner party. Then bake before the party. Since you are putting a cold lasagne in the oven, bake and extra 15 minutes covered.
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