Fat-Free And Guilt-Free Lasagna

• 2 1/2 Tbsp. olive oil
• 10 uncooked lasagna noodles
• 1 clove garlic, minced
• 1 onion, minced
• 1 lb. mushrooms
• 1 lb. shredded carrots
• 3/4 c. pitted olives (optional)
• 15 oz. tomato sauce
• 1 (6 oz.) can tomato paste
• 1 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 c. no fat cottage cheese or fat-free Ricotta cheese with 2 Egg Beaters
• 1 lb. broccoli
• 2 lb. spinach, cooked
• 1 lb. (12 oz.) no fat Monterey Jack cheese (2 bags Alpine Lace)
• 3 Tbsp. Parmesan cheese
• nonfat Mozzarella cheese (as desired)

1. Cook noodles.
2. Heat oil.
3. Saute onions and garlic.
4. Add mushrooms and carrots.
5. Stir in olives, tomato sauce, tomato paste, oregano, salt and pepper.
6. Cover bottom of baking dish with sauce.
7. Then layer noodles, cottage cheese, spinach/broccoli, 1/3 of the cheeses and sauce.
8. Repeat and end with noodles.
9. You can put remaining sauce and Parmesan cheese on top of noodles.
10. Cook for 45 minutes in a 375u0b0 oven.
11. Bon appetit!

olive oil, lasagna noodles, clove garlic, onion, mushrooms, carrots, olives, tomato sauce, tomato paste, oregano, salt, pepper, cottage cheese, broccoli, spinach, cheese, parmesan cheese, nonfat mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914656 (may not work)