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1
Heat the oven to 375 degrees F and arrange the racks to divide it into thirds.
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2
Heat the oil in a medium saucepan over medium heat until shimmering.
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3
Add the onion, season with salt, and cook, stirring occasionally, until softened and just beginning to brown, about 6 minutes.
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4
Add the garlic and pepper flakes and cook, stirring occasionally, until fragrant, about 1 to 2 minutes.
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5
Add the tomato sauce, capers, and measured salt, stir to combine, and bring to a boil.
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6
Reduce the heat to medium low and simmer until the flavors meld and the sauce has slightly thickened, about 10 minutes.
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7
Remove from the heat.
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8
Meanwhile, make the filling and cook the vegetables.
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9
Combine all of the ingredients in a medium bowl; set aside.
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10
Place the zucchini slices in a single layer on 2 baking sheets, overlapping the slices slightly as needed.
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11
Roast until softened and pliable, about 10 to 15 minutes.
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12
Place the baking sheets on wire racks and set aside to cool.
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13
Move the upper rack to the middle of the oven.
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14
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering.
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15
Add half of the mushrooms, season with salt and pepper, and cook, stirring rarely, until golden brown, about 6 minutes.
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16
Transfer to a large bowl.
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17
Add another tablespoon of the oil to the pan and repeat with the remaining mushrooms.
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18
Add the remaining tablespoon of oil to the pan and heat over medium-high heat until shimmering.
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19
Add the artichoke hearts, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes.
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20
Transfer to the bowl with the mushrooms.
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21
Sprinkle the flour over the vegetables and toss to evenly coat.
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22
Add 1 1/4 cups of the sauce to the mushroom-artichoke mixture and toss to evenly coat; set aside.
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23
Spread the remaining tomato sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
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24
Scatter a quarter of the mushroom-artichoke mixture over the sauce in an even layer.
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25
Evenly place a quarter of the zucchini slices in a single layer over the mixture.
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26
Using a small spoon, dollop a third of the cottage cheese filling evenly over the zucchini and flatten the dollops with the back of the spoon (the filling will spread out more as it cooks).
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27
Evenly sprinkle a quarter of the mozzarella over the cottage cheese filling.
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28
Make 2 more layers of the mushroom-artichoke mixture, zucchini slices, cottage cheese filling, and mozzarella.
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29
Make a final layer with the remaining zucchini slices, then the mushroom-artichoke mixture, and finally the mozzarella (switching up the order keeps the zucchini from burning under the cheese).
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30
Bake uncovered until the sauce is bubbling around the edges and the top is browned, about 40 minutes.
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31
Remove the pan to a wire rack and let cool for 30 minutes before slicing.
