I have a friend who makes the best lasagna. It's her Mother's recipe. So, I used her Mom's recipe to create this Vegetable Lasagna.
For the white sauce-
32oz container Ricotta
15oz container Ricotta
16oz Large Curd Cottage Cheese
For the red sauce-
32oz jar Marinara
2 14.5oz cans Diced Tomatoes
2 small Zucchini (cut into thin coins)
2 small Yellow Squash (cut into thin coins)
1/2 16oz bag Spinach
18x Lasagna Noodles
7 cups Mozzarella Cheese
1/2 cup Parmesan Cheese
Spray a 9x13 baking dish with cooking spray.
Layer red sauce, vegetables, white sauce, mozzarella cheese, and noodles.
Repeat layers 2 more times.
Mix approximately 1 cup of white sauce with any remaining red sauce for the top layer.
Top with any remaining Mozarella cheese and all the Parmesan cheese.
Let sit for 1 hour.
Bake, covered in foil at 350° for 2 hours.
Rest for 30 minutes before serving.