Pioneer Woman's Veggie Lasagna

I went to a birthday party last week and the hostess made Pioneer woman's Vegetable Lasagna, and it was so good! I decided to make some myself! I made some changes to her recipe and added some extra goodness! First of all I added broccoli because I had some on hand that I needed to use! I chopped it and steamed it:

 Chop one red pepper and one onion:

 Chop 4 squash and a package of white mushrooms:

 The recipe did not call for spinach, but again I had some on hand that was going to waste, so I threw it in!

 Saute the veggies in about 2 Tbsp of olive oil with about 4 cloves of garlic, starting with onions, adding bell pepper, squash, mushrooms, spinach, and then the steamed broccoli.

 Add a large can of diced tomatoes (drained).

 She only called for 1/2 a cup, but I put a whole cup. (pour yourself a glass as well!)

 Season to taste! I added salt, pepper, red pepper flakes, basil, oregano, and fresh parsley (about 1/4 cup)

 I mixed a large container of cottage cheese with a small container of ricotta cheese, added 2 eggs, 1/2 cup of parmesan cheese, 1/4 tsp of salt and some parsley flakes:

 Layer veggie mixture, noodles, cheese mixture, and sliced mozzarella--repeat ending with veggie mix on top.

Bake at 350 for 20 mins covered, 10 mins uncovered, and let stand for 10 mins before serving (sprinkle with parmesan cheese.  

I had enough extra to do a small individual one for my roommate to take to work!

Of course, what I didn't show is the part were the liquid bubbled over and spilled in the oven and smoked the house up! I had to shut the oven down, take out the racks, clean the spills, put the lasagna on a baking sheet to catch any future drips, and finish baking! Whew! Life's not perfect! That would be were the extra glass of wine would come in handy (and not fill the dish quite as high as I did in the first place!). :)