Creamy Veggie Lasagne

Preheat the oven to 190°C.

Finely dice the carrots, bell pepper, baby marrow, onion and garlic.

Heat the oil in a large pan over medium heat. Add the chopped vegetables and salt. Sauté for about 10 minutes and stir frequently. 

Roughly chop the baby spinach and stir into the vegetables until it has wilted. Mix in the pasta sauce and allow to simmer for a few minutes. 

In a bowl, beat the cottage cheese and egg together until smooth.  

Grease a medium casserole dish and add a few spoonfuls of the sauce and spread evenly over the base of the dish. Top with the lasagna sheets, cutting to fit as needed.

Add 1/3 of the cottage cheese mixture and spread evenly. Then top with 1/4 of the grated mozzarella and then half the sauce. Repeat this process and then add a final layer of the lasagna sheets, remaining cottage cheese mixture and grated mozzarella on top.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for a further 20-30 minutes, until the pasta is tender, and the cheese is golden.

Allow to stand for 15 minutes before serving, or cool completely and divide into portions for lunchboxes.