Veggie Lasagna

15 lasagna no boil noodles
200g cottage cheese
1 1/2 cup gouda cheese, grated (or maybe more?)
1 1/2 cup mozzarella cheese, grated
100g spinach
2 eggs
1 onion
7 cloves garlic
340g mushrooms
1 cup broccoli
1 red pepper
2 small/medium carrots
1 can diced tomatoes
1/3 cup ketchup
1 tsp dijon mustard
1/4 tsp pepper
1/4 tsp salt
1 tbsp dried basil (If you have fresh - add some!)
2 tbsp olive oil
~1/2 - 1 cup water

In a bowl, mix together cottage cheese, 3/4 of mozzarella and 3/4 gouda cheese (leave some for sprinkling the top). Add in chopped spinach, lightly beaten eggs and set the mixture aside.

Chop the onion, garlic, mushrooms, broccoli, carrots, red pepper..

Heat the oil in a heavy bottom saucepan and saute onions until fragrant. Add garlic, carrots and saute for 5 minutes (I added some water at this time). Add broccoli, red pepper, seasonings, mustard and water as much as needed. Cover and stew until carrots become softer but not too soft (the vegetables shouldn't be dry but there also shouldn't be too much liquid)! Add ketchup, diced tomatoes and mushrooms. Mix everything well.

In your baking dish, add a little of sauce and place evenly lasagna noodles on top. Put on some vegetables and cheese mixture on top. Repeat this 3 or 4 times (it depends on your dish size. I needed really large dish so I decided to bake it in two separate bowls but that doesn't make any difference.) Sprinkle the top with cheese.

Bake in 180/190C preheated oven for an hour. I baked it covered with foil for the firs 30 minutes.