Beef, lentil and squash lasagna
- Preheat oven to 200°C (400°F). Heat oil in a large saucepan over medium-high heat. Fry meat, stirring, for 5 minutes or until browned. Stir in the tomato sauce, water, lentils, squash, and zucchini. Bring to a boil. Cook, stirring occasionally, for 20 to 25 minutes, or until vegetables are tender. Stir in spinach and cook 2 minutes, until wilted.
- Spread 250 mL (1 cup) of sauce in the bottom of a 23 cm x 33 cm (9 in x 13 in) baking pan. Place 3 lasagna noodles side-by-side on top of the sauce. Spread one-quarter of remaining tomato sauce, one-third of cottage cheese, and one-quarter of the mozzarella on top of noodles. Repeat noodle and sauce layers twice more. Finish with remaining 3 noodles, sauce, and mozzarella.
- Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbling, then broil for 2 to 3 minutes until top is golden brown. Let sit for 10 minutes before serving.