Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Cook lasagna noodles according to package directions. Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
Lightly coat a large skillet with cooking spray. Cook leeks over medium heat for 4 minutes until just tender. Stir in sliced zucchini, mushrooms and roasted red pepper. Cook and stir for 8 to 10 minutes until vegetables are tender. Remove from heat and stir in chopped basil.
Meanwhile, in a food processor or blender combine cottage cheese, eggs and garlic. Cover and process or blend until smooth. Stir in thawed spinach.
Layer 3 lasagna noodles in bottom of the prepared baking dish and top with 1/2 the zucchini mixture. Spread 1/3 the cottage cheese mixture on top. Repeat, ending with a layer of noodles. Spread remaining cottage cheese mixture atop. Sprinkle mozzarella cheese on top. Spray a piece of cooking foil with cooking spray and place over the cheese. Bake 45 minutes; uncover and bake 5 minutes more. Let stand 10 minutes before serving.
Sprinkle with black pepper to serve. If desired, garnish with fresh spinach.