Lasagna was one of the first Real Actual Meals that I ever completed successfully. I found that first lasagna recipe in some cookbook of my mother’s. I’m pretty sure the cookbook was old because the recipe called for a pound of salt or something ridiculous like that, but I made it, and I loved it, and after making that lasagna, I knew that I’d be able to cook other things that I would also love, so I guess you could say that the lasagna hooked me. I blame the length of that sentence on both my love for lasagna and my less-than-fully-caffeinated current state.
I don’t use that old lasagna recipe anymore. After a lot of experimenting and trying, I found this easier, healthier vegetarian lasagna that is good enough that it doesn’t leave me wishing that the zucchini was beef instead of zucchini. I feel a little bit like I’m cheating when I make this because it uses Newman’s Own marinara (seriously the best jarred sauce), but I spruce up that sauce with a little extra garlic, Herbes de Provence, and balsamic vinegar (in addition to the onions and zucchini the recipe calls for), and that makes me feel a little less slackerly. I should also note that the recipe below says that you need to blend together the cottage cheese and egg mixture. I never do that because it seems like a waste of time. If you want your cheese mixture to be smoother, use ricotta or small curd cottage cheese and save yourself the blender or food processor clean-up. Unless you want to blend! In which case, have at it. Also, sometimes I add a layer of fresh spinach on top of the cottage cheese layers. Popeye lovers, represent!
Here’s the recipe. This is an easy one to freeze or make a day ahead of time, too, by the way. !