Veggie Lasagna For Two

1. Spray a frying pan with a light coat of oil. Saute the onions on medium heat.
2. When the onions become translucent, add the mushrooms and eggplant and add 1/4 cup of water (Tip: adding water will help you get the “fried” vegetables flavor without the extra oil.)
3. Preheat your oven to 350F/180C.
4. In a small blender, put the canned tomatoes, garlic, fresh basil, oregano, and 1 teaspoon salt and pepper. Blend together to a smooth consistency.
5. In a separate bowl, mix together the cottage and ricotta cheese, an egg, 1 teaspoon salt and pepper, until they are all combined together.
6. When the vegetables are soft but not cooked all the way through, take them off the stove and mix together with the cheese mixture.
7. Spray your loaf pan lightly, making sure the edges are all covered, and pour in 1 tablespoon of the tomato mixture and spread on the bottom of the pan.
8. Lay a lasagna sheet on top.
9. Pour in half of the cheese and veggies mixture and spread evenly.
10. Pour half of the tomato mixture and spread evenly.
11. Sprinkle 2/3 of the Parmesan cheese on top.
12. Lay another lasagna sheet and repeat with a cheese layer, a tomato layer and the rest of the Parmesan.
13. Cover with foil and put in the preheated oven for 45 minutes.
14. When the timer goes off, keep the oven working and take the pan out. Take off the foil cover and put the pan back in the oven for 15 more minutes.

Wait 10 to 20 minutes before serving.