Veggie Lasagna

Tomato Sauce
1 28-oz can crushed tomato
1/4 cup chopped fresh basil
2 T EVOO
2 garlic cloves minced
1 tsp salt
1/4 tsp red pepper flakes

Cream Sauce
4 oz parmesan
1 c cottage cheese
1 c heavy cream
2 garlic cloves
1 tsp cornstarch
1/2 tsp salt
1/2 tsp pepper

Veggie filling
1 1/2 lb eggplant, peeled and cut into 1/2 inc cubes
1 lb zucchini cut into 1/2 inch pieces
1 lb yellow squash
5 T plus 1 tsp EVOO
4 garlic cloves, minced
1 T minced Thyme
12 oz baby spinach (12 cups)

Instructions:
Tomato Sauce: Whisk all ingredients together in bowl, set aside
Cream Sauce: Whisk all ingredients together in bowl, set aside
Filling: Adjust rack to middle position and preheat 375. Toss eggplant with 1 tsp salt in large bowl. Line surface with large plate with coffee filters. Lightly sprat with Pam. Microwave eggplant uncovered until dry to touch, about 10 minutes to ensure eggplant cooks evenly. Return eggplant to zucchini and squash to toss.

Combine 1 T oil, garlic and Thyme in small bowl. Heat 2 T oil in skillet until shimmery, add 1/2 eggplant mixture, 1/4 tsp salt, until brown. Push veggies to side of skillet, add half of garlic mixture to skillet and cook. Repeat with remaining eggplant mixture. 2 T oil and remaining garlic.

Return skillet to med heat, add remaining oil, add spinach to wilt and cool. Xfer spinach to plate and drain. Stir in eggplant.

Spray 13x9 inch pan with EVOO. Spread 1 c tom sauce in bottom, shingle 4 noodles on top of sauce, spread 1/2 veggie mix on noodles, 1/2 cream sauce, 1 c mozz. Repeat 4 noodles, sauce, veggies, cream sauce and mozz. Cover with aluminum foil and bake for 40 min. Cool on rack. Serve with basil and parm.