Zucchini & Eggplant Lasagna

A nice trip to the farmer's market led me to try this recipe from Clean Eating (page 70 of the August/September 2011 mag).

Zucchini & Eggplant Lasagnau

1 eggplant, cut into 1/2 inch thick rounds
1 zucchini, cut into 1/2 inch thick rounds
1 yellow squash, cut into 1/2 inch thick rounds
1 tsp extra-virgin olive oil
1/2 large sweet onion
4 cloves garlic, chopped
1 1/2 cups 2% small-curd cottage cheese
1 oz. goat cheese (optional, I happened to have a little left over so I used it here for tanginess)
2 tsp dried oregano
Cooking spray
6 oz shredded part-skim mozzarella
Fresh basil for garnish, optional

1. Preheat oven to 375. Line 2 baking sheets with parchment paper and spread ggplant, zucchini and squash out in a single layer on sheets. Bake for 30 minutes.

2. In a large nonstick skillet, heat oil on medium, add onion and cook, stirring often, until translucent. Add garlic and cook for 2 more minutes. Remove from heat and stir in cottage cheese, goat cheese (if using) and oregano.

3. Lightly coat 11x17 in baking dish with cooking spray. Line bottom of dish with zucchini and squash, using all rounds and overlapping thm so dish is compltely covered. Top with cottage cheesee mixture. Arrange eeggplant over mixture in overlapping rows, then top with mozzarlla. Bake at 375 for 30 minutes or until cheeese is golden and bubbling. Garnish with basil.