Vegetable Lasagna

Preheat oven to 350 degrees F

Cook lasagna according to package directions. Set cooked pasta aside on parchment paper.

Place the olive oil, onions, garlic and Italian herbs into a large saucepan and cook on medium heat, stirring frequently. Cook until onions are translucent, about 5 minutes. Add the remainder of the vegetables and cook them for an additional 5 minutes. Drain vegetables in a colander and set aside.

In a large saucepan, stir in the crushed tomatoes, hot sauce, salt and pepper. Simmer for 10 minutes. Mix in tomato paste. Set sauce aside.

In a mixing bowl, whisk together LACTAID® Cottage Cheese, eggs and parmesan cheese.

Spray a 15-inch by 10-inch baking dish with vegetable spray and lay out approximately 5 of the lasagna noodles, or as many will fit across the baking dish.

Ladle ½ of the LACTAID® Cottage Cheese on top and spread evenly. Sprinkle ⅓ of the shredded mozzarella on top. Dollop ⅓ of the sauce on top and spread evenly.

Place approximately 5 more lasagna noodles on top and repeat the previous steps.

Place the last 5 lasagna noodles on top and spread the last ⅓ of the sauce and sprinkle with mozzarella.

Wrap the baking sheet with aluminum foil and bake for 30 minutes.

Take off foil and bake for an additional 15 minutes.

Let the Lasagna rest a few minutes before cutting.