Native Sun Farm: Farmer Brent's Veggie Lasagna

We are very busy on the farm right now between the constant bean harvest and chasing down vicious squash vine borers, so the kind of meals we like are the kind that we can make on a lazy (rainy!) Sunday evening and enjoy for a few nights before we have to think too hard about cooking again. That's what's so great about a big ol' batch of lasagna. It taste just as good on Day 3 as it did on Day 1. We use zucchini slices instead of lasagna noodles. We've also heard that eggplant slices work really well as faux noodles.

Farmer Brent's Veggie Lasagna

2 large zucchini, sliced thinly longways

16 ounces cottage cheese (could also use ricotta)

1 cup parmesan cheese, grated

1/2 cup minced basil

1/2 cup sun dried tomatoes, diced

1 large egg

Salt and pepper

6 cups tomato sauce

1/2 onion, diced.

3-4 cups mozzerella (depending on your preferred thickness for the cheese topping)

Preheat oven to 375 degrees (I refer to this temperature as "casserole temperature" - it seems like every casserole recipe since the dawn of time suggests this temp.)

Prep your zucchini by slicing thinly. A grater or a mandolin is very helpful.

Heat a sauce pan over medium heat. Add a little olive oil and saute up the onions until translucent. Stir in tomatoes and let heat up over medium-low heat. Mix cottage cheese, parmesan, basil, egg, sun dried tomatoes, 2 cups of mozzerella and salt & pepper in bowl. Spread 1/4 of the heated tomato sauce in the bottom of a 9 x13 baking dish. Place a single layer of zucchini slices on top. Put 1/3 of the cottage cheese mixture down on top of zucchini and spread evenly.