Vegetable Italian Lasagna

• 2 medium carrots, sliced
• 1/3 cup onion, chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons olive oil
• 15 1/2 ounces meatless spaghetti sauce
• 1/4 cup water
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon dried basil
• 1 1/2 cups mushrooms, sliced
• 1 small zucchini, cut into small strips
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 2 eggs, beaten
• 1 1/2 cups 1% fat cottage cheese, drained
• 1/4 cup parmesan cheese, grated
• 6 ounces lasagna noodles, cooked, rinsed and drained
• 1 1/2 cups part-skim mozzarella cheese, shredded
• 2/3 cup part-skim mozzarella cheese, shredded

1. In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown.
2. Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender.
3. Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender.
4. Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon.
5. In a bowl stir together the spinach, eggs, cottage cheese and parmesan.
6. Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture - REPEAT layers 2 more times.
7. Bake uncovered in a 375u0b0F oven 35 minutes or till heated through.
8. Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted.
9. Let stand 10 minutes before serving.

carrots, onion, garlic, olive oil, spaghetti sauce, water, oregano, dried basil, mushrooms, zucchini, eggs, cottage cheese, parmesan cheese, lasagna noodles, mozzarella cheese, mozzarella cheese

Taken from www.food.com/recipe/vegetable-italian-lasagna-175669 (may not work)