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  Preheat the oven to 200°C / 180°C Fan / 400°F / Gas mark 6

For the tomato sauce

• Place the tomatoes in a sieve for a couple of minutes to drain off some of the juice.
• Tip the drained tomatoes into your blender along with the crushed garlic, 1 tablespoon of oil, half a teaspoon of salt and the red pepper flakes.
• Pulse until the tomatoes are finely minced. You don't want to puree the tomatoes, just to mince them so they are spreadable.
• Pour the sauce into a small bowl and set aside for later. Give the bowl of your blender a quick rinse as you will be using in the next step.

For the cheese sauce

• Place 1 cup of cottage cheese into the blender and blend until smooth. This will take a minute or so.
• Scrape out into a large bowl and set aside.

For the vegetables

• Heat the remaining oil in a large skillet over a medium heat.
• Add the diced pepper, onion, zucchini and the cup of diced root veg.
• Cook for approx 10 minutes, stirring often to prevent sticking. The vegetables will not brown in this time but they will start to colour slightly.
• Now to add the spinach. I find this easiest to do in batches. Place about ⅓ of the spinach in the skillet with the diced veg and fold in until the spinach begins to wilt. Continue doing this until all of the spinach has wilted. You don't want to overcook it as it then has a tendency to become a bit watery.
• Remove from the heat.

Making the filling

• Spoon the vegetable mix into the the bowl of the blender along with ½ teaspoon of salt and good grinding of black pepper.
• Pulse once or twice before scraping down the sides of the blender and pulsing again. You want the vegetables to be finely minced not smooth. I would suggest only pulsing the mixture 4 or 5 times.
• Scrape the vegetables into the bowl containing the blended cottage cheese and combine.
• Fold in the remaining cup of cottage cheese.

Putting it all together

• I used a 9 x 9 inch baking dish.
• Spoon about ½ cup of tomato sauce on to the bottom of the baking dish.
• Layer 3 of the lasagna sheets on top - it doesn't matter if they overlap.
• Spoon half of the vegetable mixture on top of the lasagne sheets and spread evenly to the edge of the dish.
• Dollop another ½ cup of the tomato sauce on top and spread it out as best as you can.
• Top with a quarter of the grated cheese (about ½ cup)
• Layer three more of the lasagne sheets on top and spoon on the remaining vegetable mixture.
• Carefully spread it over the lasagne sheets and then add another half cup of grated cheese.
• Top this layer with the remaining lasagne sheets.
• Spoon over the remaining tomato sauce and carefully spread it out to cover the lasagne sheets.
• Sprinkle over the remaining grated cheese
• Loosely cover the top of the lasagna with kitchen foil (making sure that it doesn't touch the top of the lasagna or the cheese will stick to it .... and you don't want that!)
• Place on the middle shelf of the preheated oven and bake for 20 minutes.
• Remove from the oven and take off the kitchen foil.
• Return to the oven and cook for a further 10 minutes until the cheese has melted and started to bubble.
• Leave to cool slightly before serving.