Veggie Lasagna For Two

Directions

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   1.
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   Spray a frying pan with a light coat of oil.
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   Saute the onions on medium heat.
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   2.
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   When the onions become translucent, add the mushrooms and eggplant and add 1/4 cup of water (Tip: adding water will help you get the fried vegetables flavor without the extra oil.)
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   3.
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   Preheat your oven to 350F/180C.
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   4.
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   In a small blender, put the canned tomatoes, garlic, fresh basil, oregano, and 1 teaspoon salt and pepper.
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    Blend together to a smooth consistency.
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    5.
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    In a separate bowl, mix together the cottage and ricotta cheese, an egg, 1 teaspoon salt and pepper, until they are all combined together.
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    6.
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    When the vegetables are soft but not cooked all the way through, take them off the stove and mix together with the cheese mixture.
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    7.
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    Spray your loaf pan lightly, making sure the edges are all covered, and pour in 1 tablespoon of the tomato mixture and spread on the bottom of the pan.
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    8.
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    Lay a lasagna sheet on top.
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    9.
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    Pour in half of the cheese and veggies mixture and spread evenly.
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    10.
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    Pour half of the tomato mixture and spread evenly.
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    11.
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    Sprinkle 2/3 of the Parmesan cheese on top.
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    12.
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    Lay another lasagna sheet and repeat with a cheese layer, a tomato layer and the rest of the Parmesan.
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    13.
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    Cover with foil and put in the preheated oven for 45 minutes.
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    14.
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    When the timer goes off, keep the oven working and take the pan out.
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    Take off the foil cover and put the pan back in the oven for 15 more minutes.
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    Wait 10 to 20 minutes before serving.