Low-Fat Vegetable Lasagna

• 1 c. thinly sliced zucchini
• 1 c. thinly sliced yellow squash
• 1 c. thinly sliced carrot
• 2 c. broccoli flowerets
• vegetable cooking spray
• 1 1/2 c. thinly sliced fresh mushrooms
• 1 c. chopped onion
• 3 c. no salt added tomato sauce
• 1 tsp. garlic powder
• 8 lasagna noodles, cooked without salt or fat
• 1 c. (4 oz.) shredded part-skim Mozzarella cheese
• 1 tsp. Italian seasoning
• 1 tsp. dried basil
• 3/4 to 1 tsp. pepper
• 1/2 tsp. salt
• 1 (16 oz.) carton 1% low-fat cottage cheese
• 1/2 c. frozen egg substitute, thawed

1. Arrange first four ingredients in a vegetable steamer over boiling water.
2. Cover and steam 4 to 5 minutes or until vegetables are crisp-tender; drain and transfer to a boil; set aside.

zucchini, carrot, broccoli flowerets, vegetable cooking spray, mushrooms, onion, salt, garlic powder, lasagna noodles, mozzarella cheese, italian seasoning, basil, pepper, salt, cottage cheese, frozen egg substitute

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991484 (may not work)