• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• No-Cook Tomato Sauce
• 1 (28-ounce) can crushed tomatoes
• 1/4 c. chopped fresh basil
• 2 T. olive oil
• 2 garlic cloves, minced
• 1 tsp. kosher salt
• 1/4 tsp red pepper flakes
• No-Cook Cream Sauce
• 2 c. (4 oz.) grated Parmesan cheese
• 1 c. cottage cheese
• 1 c. heavy cream
• 1 tsp. cornstarch
• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• Vegetable Filling
• 1 1/2 lb. eggplant, peeled and cut into 1/2-inch cubes (about 7 c.)
• 1/4 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1 pound zucchini, cut into 1/2-inch pieces (about 4 c.)
• 1 pound yellow squash, cut into 1/2-inch pieces (about 4 c.)
• 5 T. plus 1 tsp olive oil
• 4 garlic cloves, minced
• 1 T. minced fresh thyme
• 12 oz. baby spinach (about 12 c.)
• 12 no-boil lasagna noodles
• 1/2 c. minced pitted kalamata olives
• 12 oz. shredded mozzarella cheese (about 3 c.)
• 2 T. chopped fresh basil

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