The root vegetables (carrots, parsnips) and squash were put in the oven to bake at the same time as the lasagna.
Lasagna recipe:
250 ml cottage cheese (1%)
1 egg
1 package frozen chopped spinach, thawed, squeezed dry
3/4 jar of tomato sauce
1 zucchini, thinly sliced
slice of onion
2 inches off the cube of brick cheese, grated (used allegro low fat in this case)
part of package of no pre-cook lasagna noodles*
Mix the cheese and eggs. Fry zucchini and onion.
Layer as one would expect for lasagna.
Bake uncovered at 350 degrees for 1/2 an hour.
*(Incidentally a box never matches any combination of pans neatly for the same reason wieners and buns never match up, to keep you buying chains of packages because you have a not uselessly small amount left.)
