Veggie Lasagna

INGREDIENTS

lasagna noodles

For the tomato sauce:

1 28 ounce can

crushed tomatoes

1/4 cup

chopped fresh basil

2 tbsp

extra-virgin olive oil

garlic cloves, minced

1 tsp

kosher salt

1/2 tsp

red pepper flakes

For the cream sauce:

4 oz

Parmesan cheese, grated (about 2 cups)

1 cup

whole-milk cottage cheese

1 cup

heavy cream

garlic cloves, minced

1 tsp

cornstarch

1/2 tsp

kosher salt

1/2 tsp

pepper

For the filling:

1 1/2

lbs. eggplant, peeled and cut into ½-inch cubes (about 7 cups)

Kosher salt and pepper

1 lb

zucchini, cut into ½-inch pieces (about 4 cups)

1 lb

yellow squash, cut into ½-inch pieces (about 4 cups)

4 tbsp

plus 1 tsp. olive oil, divided

garlic cloves, minced

1 tbsp

minced fresh thyme

12 oz

baby spinach leaves

12 oz

mozzarella cheese, shredded (about 3 cups)