prep: 40 minutes
cook: 1 hour 25 minutes
cool: none
15 lasagna noodles (most of a 16-ounce box)
2 tablespoons olive oil
8 ounces cremini mushrooms, thickly sliced
1 tablespoon minced garlic
Cooking spray
8 ounces shredded Parmesan cheese (about 2 cups)
1 cup heavy cream
¼ cup loosely packed fresh basil leaves, chopped, plus 1 tablespoon leaves for garnish
1 tablespoon garlic salt
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
One 24-ounce tub small-curd cottage cheese
16 ounces whole-milk ricotta
3 large eggs
2 medium zucchini, sliced into ⅛-inch-thick ribbons with a vegetable peeler
2 medium yellow squash, sliced into ⅛-inch-thick ribbons with a vegetable peeler
18 deli slices mozzarella cheese
12 ounces shredded Italian five-cheese blend (about 3 cups)
1. Cook the noodles according to the package directions. Drain.
2. Heat a large sauté pan over medium-high heat. Add the olive oil, mushrooms, and garlic and sauté until the mushrooms are tender and just starting to brown, about 5 minutes. Remove from the heat and set aside to cool for at least 5 minutes.
3. Preheat the oven to 350°F. Spray a deep lasagna pan (9 × 13 × 3 inches) with cooking spray.
4. In a large bowl, combine the Parmesan, cream, chopped basil, garlic salt, kosher salt, pepper, cottage cheese, ricotta, and eggs. Mix well, then stir in the mushrooms.
5. Spread ½ cup of the cheese/mushroom mixture to cover the bottom of the lasagna pan.
6. Make the following layers: 5 noodles, 2 cups of the cheese/mushroom mixture, half of the zucchini and squash, 6 mozzarella slices, and 1 cup Italian cheese blend.
7. Repeat step 6.
8. Top with a final layer of 5 noodles, 2 cups of the cheese/mushroom mixture, 6 mozzarella slices, and 1 cup Italian cheese blend.
9. Cover the pan with foil. Bake for 1 hour, then remove the foil and bake until the top is browned, about 20 minutes longer.
10. Sprinkle with the basil and serve.
11. Store, covered, in the refrigerator for 3 to 5 days.
Makes 12 servings