Ratatouille lasagna

Instructions

1. Preheat the broiler on High. Line 2 large sheet pans with foil and coat with cooking spray. Divide the squash, zucchini, and eggplant between the pans, overlapping the slices slightly. Coat with cooking spray and season with salt and black pepper. Broil the vegetables until tender, 8 to 9 minutes per pan. Preheat the oven to 400°F.
2. In a 12-inch nonstick skillet, heat the oil on medium. Add the onion and bell peppers. Cook until the vegetables begin to soften, about 6 minutes, stirring often.
3. In a bowl, stir the cottage cheese, 1⁄4 cup Parmesan, the egg, and Italian seasoning. Coat a 13-by-9-inch baking dish with cooking spray. Spread 1 cup marinara on the bottom of the dish. Arrange 3 noodles in the dish. Top with 11⁄3 cups marinara. Arrange half the vegetables on top. Spread half the cheese mixture on top. Repeat the layers with 3 noodles, 11⁄3 cups marinara, and the remaining vegetables and cheese mixture. Top with the remaining 3 noodles and 11⁄3 cups marinara. Sprinkle the mozzarella on top. Cover the dish with foil and place on a sheet pan. Bake for 1 hour.
4. Uncover the dish and sprinkle the remaining 1⁄4 cup Parmesan over the top. Preheat the broiler on High. Broil the lasagna until bubbly and browned, 1 to 2 minutes. Let stand for 15 to 20 minutes before slicing into 9 pieces.