Vegetable Lasagna

I was a little unsure of this recipe.  I'm not a huge fan of most vegetables so I didn't know if I would like this one or not.  It looked amazing when I was making it.  You could add more vegetables if you would like.

Ingredients:
12 oz cottage cheese
1 egg; lightly beaten
1 cup shredded Parmesan cheese, divided 2/3 cup and 1/3 cup
2 3/4 c. red sauce (I made a homemade red sauce)
6 lasagna noodles, uncooked
1 cups assorted vegetables in bite-size pieces (mushrooms, zucchini, carrots, onions, green and red pepper)
2 cups shredded mozzarella cheese

Directions:
Mix cottage cheese, egg, and 2/3 cup Parmesan in a large bowl.
Spread 1/4 cup red sauce in the bottom of a 9x9 pan

Assemble in the order below:
Layer 1 -
2 uncooked noodles
3/4 red sauce
1/2 cup  vegetables
3/4 cup cottage cheese
1/2 cup mozzarella cheese

Layer 2:
2 uncooked noodles
3/4 red sauce
1/2 cup  vegetables
3/4 cup cottage cheese
1/2 cup mozzarella cheese

Layer 3:
2 uncooked noodles
1 cup red sauce
1 cup mozzarella cheese
1/4 cup Parmesan cheese

Wrap pan in plastic and the with foil and freeze

To cook lasagna:
1. Thaw in refrigerator or bake it straight from the freezer.
2. Preheat the oven to 375 degrees
3. Remove plastic wrap and foil from baking dish and replace foil.  bake for 45 minutes if thawed.  1 hour if frozen.  Remove foil and continue baking until lasagna is bubbling and cheese is browned.