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Cook noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
Meanwhile, preheat broiler. Combine zucchini, carrots, mushrooms and bell peppers in a large bowl. Drizzle vegetables with oil; sprinkle with Italian seasoning, salt and pepper. Toss well to combine. Place vegetable mixture in a shallow roasting pan.
Broil vegetables 5 to 6 inches from the heat for 6 minutes. Stir; broil for 6 to 8 minutes more or until light brown and tender. Set vegetables aside.
Combine cottage cheese, egg and 1/4 cup Parmesan in a medium bowl; set aside. Reduce oven temperature to 375°F.
Grease a 3-quart rectangular baking dish. Place one-third of the marinara sauce in prepared baking dish. Layer 4 of the cooked noodles on top of the sauce. Top with half of the roasted vegetables, one-third of the sauce and one-third of the mozzarella. Add 4 more noodles, all of the cottage cheese mixture and one-third of the mozzarella. Add the remaining 4 noodles, the remaining vegetables, the remaining sauce and the remaining mozzarella. Sprinkle with the remaining 1/4 cup Parmesan.
Cover with foil. Bake for 30 minutes. Uncover. Bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.