Cottage cheese is a great substitute for ricotta cheese.

Vegetarian Lasagna
lasagna noodles (we recommend homemade)
16 oz container cottage cheese
8 oz package mozzarella
1/4 cup Parmesan cheese
1 egg
1 bunch spinach
1 small zucchini, thinly sliced
1 onion, diced
48 oz pasta sauce
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil

Preheat the oven to 375 degrees F. Thinly slice the zucchini and set aside.

In a pan, drizzle a bit of olive oil and saute the onion until softened. Add the spinach and stir until slightly softened. Add the sauce and herbs and mix.

In another bowl, mix together the cottage cheese, mozzarella, 1 egg, and 1/4 cup Parmesan cheese.

Now you’re ready to start assembling. Start off by layering a bit of sauce at the bottom so the noodles won’t stick to the pan. Then add a bit of the cheese mixture. A layer of the noodles. The zucchini slices. And repeat until the ingredients are all used up. Remember to save enough sauce and cheese for the topping.

Bake in the oven for at least half an hour to 45 minutes.