Preheat the oven to 375 degrees F
Spread pasta sauce, cottage cheese, and Dorot garlic into the bottom of a 11x9 dish
Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper.
Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
Cover vegetables with a piece of parchment paper cut to fit inside.
Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
Serve with dollops of ricotta, balsamic glaze, and pasta or polenta