Instructions

1. Preheat the oven to 375 F.
2. In a medium-sized mixing bowl, stir together the cream and pesto until completely mooshed.
3. In another medium-sized bowl, soften cream cheese, then stir together cream cheese and cottage cheese until well-mixed.
4. You're ready to Jenga this bitch up.  On the bottom of a greased 9 x 13 baking dish, start by adding about a cup of the pesto cream sauce and smoothing it so that the entire bottom of the pan is covered in a light coating of the sauce.
5. Lay three prepared Lasagna noodles down lengthwise.  Side note: Don't trust oven-ready lasagna. It's a liar. Make sure you cook the noodles a bit otherwise they're going to suck.
6. Add your cream cheese/cottage cheese mixture here, and sprinkle it with most of the carrots. You can thaw the veggies beforehand, and it helps keep extra moisture out of the dish, but I'm lazy and just toss them in frozen. It works, too.
7. Lay down three more noodles on top of those.  Plop in the ricotta and spread it out evenly in the layer. Add all the zucchini and most of the broccoli.
8. Lay down three more noodles, and top it with the remaining pesto cream sauce. Cover the top with the mozzarella and the Italian blend.
9. Cover and bake for 30 minutes.
10. Remove, take the cover off and return to the oven for about 15-20 more minutes.
11. Allow to sit 10 minutes before serving.

Big fan of Italian noods and cheese? Try this Cheese Stuffed Shells with Pesto Cream Sauce or try a new twist on lasagna with this Tex-Mex Lasagna