Spring Vegetable Lasagna

Omg! I made this a long time ago (early 2k's) and it was a hit!!! We are not vegetarian in any way, but it was soooo good. I did add broccoli and zucchini to the veggie mix and used less kale. It was super yummy! Thank you for sharing again and bc we love any pasta dish, I will be making this againvery soon even tho it's 17 degrees out! LoL! PS: I STILL HAVE THE ORIGINAL 2001 "COOKING LIGHT" MAGAZINE ISSUE THAT THE ORIGINAL RECIPE WAS IN! Cherish it forever!

This lasagna was fantastic!! So delicious and beautiful! I have an amazing lasagna that I make on a regular basic with turkey and goat cheese, but it's quite heavy and takes a long time to make. This lasagna was so much lighter and more appropriate for spring and summer months, and it came together pretty quickly. It was my first time using no-boil noodles - of which I was a bit skeptical - but I was more than pleased with their final texture. Unlike the previous reviewer, I didn't think it needed any extra sauce, but I did follow her advice and drained the cottage cheese - I, too, had no problem with extra liquid. I believe that seasoning every layer of a dish is important, so I added plenty of garlic, salt, and pepper to the vegetables as they sautéed. I also added about an extra teaspoon of oregano to the cheese mixture. I will definitely be making this again soon!

One of the best lasagnas I've had, with a very fresh, lively taste. I made extra sauce and thickened with cornstarch instead of flour (1 TB + 1 tsp. cornstarch whisked into 2 cups cold milk), added some crushed red pepper to the sauce, and most importantly, I drained the cottage cheese in a sieve (over a bowl) for about 20 minutes to get rid of excess moisture. I had no problems with excess liquid in the finished product. This is quite filling and we were satisfied with one piece and a salad. I baked this the night before and then reheated individual pieces in the microwave after work.