Recipe by Gitty Friedman

Styling and photography by Mirel Freylich

The only way to improve on the ultimate cheesy lasagna recipe is by adding a layer of sliced veggies in between the layers, upping the flavor factor by 100 percent.

Yields: 1 9”x13” pan

Ingredients:

16 oz. cottage cheese

2 eggs

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

3 cups shredded cheese

16 oz. lasagna noodles

24 oz. tomato sauce or your favorite pasta sauce

4 oz. white mushrooms

½ purple onion, sliced

½ pepper, sliced

Olive oil for drizzling

1 tablespoon milk

Directions:

In a bowl, mix cottage cheese, eggs, spices, and 2 cups shredded cheese.

Pour a bit of sauce into a 9”x13” pan to cover the bottom.

Place 4 lasagna noodles in the pan and cover with tomato sauce.

Top with ½ cottage cheese mixture.

Place some of the sliced veggies on the mixture and drizzle with some olive oil.

Add another layer of noodles, sauce, cheese, veggies, and oil.

Top with the last 4 noodles and more sauce, making sure all edges are covered.

Add some more veggies if desired. Top with the last cup of shredded cheese.

Pour milk into the corners.

Cover well and bake at 375°F for 1 hour.

Uncover and bake for another 10 minutes.

Allow to sit for 10–15 minutes before cutting.