Vegetable Lasagna - New England Dairy

Ingredients

• 2 tablespoons olive oil
• 1 cup shredded carrots
• 1 red bell pepper, chopped
• 1 yellow pepper, chopped
• 2 medium zucchini, chopped
• 1 medium yellow onion, chopped
• 5 to 6 ounces baby spinach
• 2 cups tomato or marinara sauce (if you prefer homemade tomato sauce, here’s a recipe to try )
• 16 ounces (2 cups) low-fat cottage cheese, divided
• 9 no-boil lasagna oven-ready noodles
• 16 ounces (2 cups) mozzarella cheese
• Chopped fresh basil for garnish
• Salt, to taste
• Black pepper, to taste