Hush - Hush Kid Friendly Lasagna

Total Time: 2 hrs 20 mins Preparation Time: 1 hr 30 mins Cook Time: 50 mins

Ingredients

• 1/4 large sweet onion
• 1 large zucchini
• 1 large red bell pepper
• 1 large carrot
• 1 teaspoon olive oil
• 1 1/2 cups no-salt-added tomato sauce
• 1/2 cup water
• 1 tablespoon ketchup
• 2 tablespoons vegan parmesan cheese (or low-fat regular parmesan cheese)
• 1 pinch dried basil
• 1 pinch sea salt
• 1/2 teaspoon lemon juice
• 1 cup 1% low fat cottage cheese
• 1 egg
• 8 whole wheat lasagna noodles, cooked, drained and cut into thirds
• 150 g lowfat mozzarella cheese

Recipe

• 1 in a food processor, finely grate the onion, zucchini, pepper and carrot.
• 2 heat oil in a large saucepan over medium-high heat and add the shredded vegetables.
• 3 cook, stirring often, for 5-6 minutes, until the vegetables begin to soften.
• 4 pour in the tomato sauce and water, then add the ketchup, parmesan, basil and salt.
• 5 reduce heat, partially cover and simmer, stirring occasionally, for 40 minutes. the vegetables should be extremely soft.
• 6 transfer mixture to the food processor (no need to clean), add the lemon juice, and puree until smooth. set aside.
• 7 in a bowl beat together the cottage cheese and the egg until well combined.
• 8 preheat the oven to 375f and grease 6 individual casseroles.
• 9 place layers of sauce, noodles, cottage cheese, sauce, mozzarella, noodles, sauce, etc in each vessel, finishing with a sprinkle of mozzarella.
• 10 place vessels on a baking sheet and cover with foil.
• 11 bake, covered, for 30 minutes. uncover and bake a further 10-15 minutes, until browned and bubbly.
• 12 let stand 10 minutes before serving.