Minced garlic (jarred or do-it-yourself, just enough to fill a spoon)
1 container Breakstone's Cottage Cheese
1 big bag shredded cheese (mozzarella, cheddar, ect.)
Add To Shopping List
Let's Make It
1.) Boil ravioli over stovetop. Meanwhile chop up squash, zucchini, mushrooms, and onion. Spread tomato sauce thinly on the inside of a large baking dish.
2.) Preheat the oven to 350°F. After raviolis are done, set to side in a bowl and boil just enough lasagna pasta strips to cover the inside of the baking dish once. While that's going on, toss the chopped veggies in a big ol' pan with the oil and garlic. Saute them until they look, well, done (taste one, that's how I figure it out). By that time, the lasagna should be nice and floppy.
3.) Here we go: Now that all the ingredients are ready, layer them in the baking dish in this order: lasagna strips, cottage cheese, veggies, more sauce, ravioli, sauce, shredded cheese.
4.) Pop it in the oven for about 20 minutes. Eat it!