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Preheat the oven to 200°C/170°F/Gas Mark 6.
In a large bowl, mix the cottage cheese, mascarpone, ricotta, half the Parmigiano, two thirds of the pesto and a third of the vegetable stock together, season well and set aside.
Place a large frying pan on a medium-high heat and add 2 tablespoons of oil. Sweat the leek and garlic off for a few minutes before adding the other vegetables and thyme, pour over the remaining stock and cook covered with foil for 4-5 minutes, until the vegetables have wilted and the stock has absorbed.
To build the lasagne, spread a third of the cheese mixture across the base of your dish, then a layer of vegetables, then sprinkle with Parmigiano.
Then, take 3 lasagne sheets dipped in boiling water for 30 seconds, and lay on top of the vegetables. Repeat this process until all the mixture has been used, add a little black pepper to the top and drizzle over 1 tablespoon of olive oil.
Sprinkle with the remaining Parmigiano and some black pepper and bake for around 30 minutes, until the pasta is cooked and the cheese is bubbling.
Serve with a drizzle of pesto and fresh basil leaves.