We love vegetables in this family, but one vegetable doesn't make the cut - the onion. I have an allergy to them, so they need to be left out. Every recipe for veggie lasagna I had ever seen included onions, so I created my own onion-free veggie lasagna. It's delish!
Cook the vegetables together in a large frying pan over medium heat in the olive oil. At the same time, warm the pasta sauce, cottage cheese and garlic powder together over medium heat in a pot.
Cook the lasagna noodles as they instruct you to on the box until al dente. Meanwhile, pre-heat the oven to 375 degrees.
When the vegetables are cooked, pour the pasta/cottage cheese sauce over them in the frying pan and stir it all together. Drain the noodles when they are ready.
In a large casserole dish, pour 1/3 of the veggie mixture over the bottom. Top with some of the noodles, and then sprinkle 1/3 of the mozzarella over noodles. Repeat two more times, layering in the dish. Sprinkle some Parmesan cheese over the top layer.
Cover the casserole dish with aluminum foil and bake in the oven for half an hour.
Remove from the oven and serve with some nice garlic bread!