Vegetable lasagna

ingredients

     2 tablespoons olive oil
     one small onion
     2 zucchini squash (if greater then just get one)
     2 cups sliced ​​mushrooms
     1 cup low-fat cottage cheese (I use that homemade cheese yogurt)
     5 tablespoons grated Parmesan cheese
     125 gr mozzarella
     6 sheets of lasagna
     250 ml broth
     1 large tomato
     2 carrots
     2 tablespoons chili paste
     teaspoon chili sauce (optional)
     salt and pepper to taste
     basil
     oregano
     tablespoon signals in
     tablespoon sesame seeds

Preparation
1 In a pot put in hot oil, then add onion, a tablespoon chili paste, grated carrot, thinly sliced ​​zucchini and mushrooms. Season with salt and pepper and stir continuously for about 5 minutes until tender vegetables. In the end add flaxseed and sesame.

2 In a bowl mix parmesan cheese and a little pepper.

3 For the sauce, boil the broth add a tablespoon chilli paste, grated carrot, chilli paste (if you like spicy, do not ask), diced tomatoes and salt to taste. Let it boil until the sauce thickens and finally add the basil and oregano to taste.

4. assembly place 3 lasagna sheets in a small tray lined with baking foie (if you have small tray simply make bigger portion and placed many many sheets will fit in the pan). Put half of the cheese mixture over the sheet and add half of the composition over the vegetables. Over vegetables add half of the sauce and half the mozzarella over sauce sliced ​​very thin. Over this addition and the other 3 sheets lasanga and repeat layers: cheese, vegetables and sauce.

5 Bake at medium low heat for about 40 minutes (until they are ready lasagna sheets) then add the other half of the mozzarella over sliced ​​and let the oven 5 minutes until cheese melts.

Allow to rest 10 minutes and cut into 6 portions.