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Grease a 3-quart rectangular baking dish; set aside. In a large saucepan, cook lasagna noodles in a large amount of lightly salted boiling water for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well.
Meanwhile, place a steamer basket in a Dutch oven. Add water to just below the bottom of the steamer basket. Bring to boiling. Add broccoli, pepper, zucchini and squash. Reduce heat. Cover and steam for 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat.
Whisk eggs in a medium bowl. Stir in cottage cheese, ricotta, basil, thyme, garlic, salt, hot sauce and black pepper.
Layer 3 of the cooked noodles in the prepared baking dish. Spread with one-third of the ricotta mixture. Top with one-third of the vegetable mixture and 2/3 cup of the mozzarella. Repeat layers twice more.
Cover the dish with foil and chill for at least 4 hours or up to 24 hours.
To serve, preheat oven to 375°F. Bake lasagna, covered, for 55 to 65 minutes or until heated through. Remove from oven. Uncover. Let stand for 10 minutes before cutting to serve.