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How to make it

  • Put Olive Oil in a pan over medium flame. Add Onions and Carrots and saute for 3 minutes. Add Squash and Zucchini and 1/2 tsp Salt and then saute 3 more minutes. Add Mushrooms, Tarragon and Oregano and saute 1 minute. Add 1/2 cup Broth, scrape bottom of pan with wooden spoon. Reduce flame and simmer covered untill liquid is mostly evaporated.
  • Roughly chop Chicken sausage (Omit this step if making vegetarian version). Melt 1 tsp Butter in a pan over medium flame and add sausage. Saute several minutes untill sausage begins to brown. Add 1/2 cup Broth, scrape bottom of pan with wooden spoon. Reduce flame and simmer covered untill liquid is mostly evaporated.
  • Combine sauteed vegetables and sausage (if being used).
  • In a large mixing bowl combine Cottage Cheese, Ricotta, 3 oz Parmesan, 1/2 tsp Salt, Black Pepper, and Garlic Powder. In another bowl seperate 2 Egg whites and beat to a froth. Fold Egg whites into Cheese mixture.
  • Use remaining Butter (or Olive Oil instead) to grease lasagna pan. I like to use bread pans because of the high sides. This recipe will call for 2-3 depending on size.
  • Start with a layer of No-Boil Lasagna Noodles on the bottom of the pan (these noodles are really great and cook in the oven with out any fuss). Then spread a thin layer of the cheese mixture on top of the noodles. Follow that with a thin layer of the vegetables and sausage. Repeat for 2 or 3 layers depending on the height of the pan. Top with another thin layer of cheese and sprinkle with reserved Parmesan.
  • Cover pans with aluminum foil and bake in oven at 325 degrees for 1 hour (or untill noodles are tender).

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