MS, this is what I wrote down after your post. I think you posted how you made it, and then I wrote down the ingredients I used when I made my American version. (i.e. I use jar sauce for ease a lot). I also like fat free cottage cheese and fontina, those were my choices, along with chicken sausage vs regular. You had posted that you include a layer of grilled veggies and use cottage cheese instead of ricotta, and I love both those ideas! It was really good! …. I’m gonna say it’s probably been a decade since we posted about this, but I’ve made it several times and I always think of you when I do!
MS’s Vegetable Lasagna
1 16oz tub of fat free (or not) cottage cheese drained
1 jar of Mario Batali’s Tomato/Basil Sauce
3 links Italian chicken sausage
1 egg
Parmesan Reggiano Cheese
Fontina Cheese
1 Japanese egg plant
1 yellow squash
1 zucchini
1 sm. Jar roasted red peppers chopped
3 sheets fresh pasta cut to fit dish (8×8 or 9×9)
To Prep:
Preheat oven to 400. Drain cottage cheese and mix with the egg. Drain and chop roasted peppers. Brown sausage in a skillet, add jar sauce and peppers. Cut vegetables into long strips about 1/8” tick. Brush both sides with olive oil, salt & pepper. Grill veggies, just long enough to get marks, but still firm (do not grill to long or they get mushy)..
To assemble:
Spray square dish with pam. Spread a few spoonfuls of the meat/tomato sauce on the bottom. Place a pasta sheet, then a layer of the cottage/egg mixture, grate a layer of parmesan cheese, put a layer of veggies, then meat/sauce. Repeat. Finish with the last layer of pasta, meat/sauce on top. Grate parmesan then a layer of grated fontina. After the lasagna is assembled, stick a knife thru it in a couple of places so the steam can escape and the pasta doesn’t hold air bubbles. Cover with foil and bake 30 minutes. Uncover and bake 20 more. Let stand 5 min. and serve!