May 24, 2020
SAUCE: Combine the first three ingredients in a small bowl and set aside.
In a medium bowl, combine the peppers and oil and toss to coat.
Heat a large skillet (preferably cast iron or non-stick) over high heat for 5 minutes.
Arrange peppers in a single layer in the pan. Cook without moving them for 3 minutes or until the skins are blistered or slightly blackened. Turn the peppers over and cook for 3 more minutes or until charred all over. Sprinkle with sea salt and serve immediately with the dipping sauce.
Preheat oven to 450F (230C). Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large non-stick skillet, heat oil over medium-high heat. Add the garlic and onion and saute until fragrant , about 1 minute. Add the mushrooms, zucchini, asparagus, spinach and bell pepper. Cook and stir the veggies just until tender (about 3-4 minutes).
While the veggies cook, use a separate bowl to stir together egg, parsley, basil, cottage cheese, 1 ¼ cups of the mozzarella, and ¼ cup of the Parmesan.
When the vegetables are done cooking, stir the marinara sauce into the skillet.
Spread 1/4 of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles, 1/3 of the cottage cheese mixture, and another 1/4 of the sauce mixture.
Repeat layers two more times. Finish with remaining 1 ¼ cups of mozzarella and ¼ cup of Parmesan cheese on top. Cover with foil sprayed with cooking spray.
Bake for 40 minutes. Remove foil, and bake for another 10 minutes (or until heated through and cheese on top is browned). Let stand for a few minutes before slicing and serving.