Vegetable Lasagne

• 5 cups cherry tomatoes, cut in half (or used diced Roma tomatoes)
• 2 T olive oil
• 1 T dried basil
• 1 T dried Turkish, Greek, or Italian oregano
• 1 T ground fennel seed
• 1 cup plain tomato sauce (canned sauce is fine)
• 1/4 cup water
• 1 T finely minced garlic or garlic puree
• 1/2 tsp. salt
• (2-3 T chopped fresh basil and oregano would be great added to the sauce)
• 2 cups low-fat cottage cheese
• 2 eggs
• 3-4 cups grated low-fat mozzarella cheese (I used a 16 oz. package, which was not quite 4 cups)
• 10-12 dried lasgna noodles
• olive oil or non-stick spray for spraying lasagna dish

1. Preheat oven to 500F. Wash cherry tomatoes if needed and cut in half. Place tomatoes in bowl and toss with 2 T olive oil, dried basil, dried oregano, and ground fennel. Roast tomatoes 30 minutes.
2. Remove tomatoes from oven and lower temperature to 375F. Scrape tomatoes with all accumulated juice and pieces of herbs into bowl, then add plain tomato sauce, minced garlic, salt, water, and chopped fresh herbs if available. In small bowl, beat eggs, then mix in cottage cheese.
3. Spray 9.5 by 13.5 inch glass casserole dish with olive oil or non-stick spray. Make a layer of uncooked lasagne noodles covering bottom of dish. (You may need to break the noodles to make them fit.) Spread half the roasted tomato sauce over noodles, then half the cottage cheese mixture and half the mozzarella. Top with another layer of noodles, sauce, cottage cheese, and cheese.
4. Cover the dish tightly with aluminum foil and bake about 1 hour 30 minutes, or until noodles feel soft when pierced with a fork. Remove foil and bake 20-30 minutes longer, until cheese is nicely browned and mixture is bubbling. Serve hot, with a perfect green salad.

cherry tomatoes, olive oil, t, t, t, tomato sauce, water, t, salt, t, lowfat, eggs, mozzarella cheese, lasgna noodles, olive oil

Taken from www.epicurious.com/recipes/member/views/vegetable-lasagne-50004103 (may not work)