Vegetable Lasagne(Less Than 30% Of Calories From Fat)

• 2 tsp. olive oil
• 1/3 c. chopped onion
• 1/2 tsp. minced garlic
• 1/3 c. sliced carrots
• 3 c. low sodium tomato sauce
• 1/2 tsp. basil leaf
• 1/2 tsp. oregano leaf
• 12 lasagne noodles, cooked
• 12 oz. fresh mushrooms
• 8 oz. frozen spinach, cooked and drained
• 16 oz. low-fat Ricotta or cottage cheese
• 8 oz. shredded Mozzarella

1. Heat oil.
2. Saute onion, garlic, carrots and mushrooms until tender.
3. Combine vegetables with spinach, Ricotta and Mozzarella. In a separate container, combine tomato sauce with basil and oregano.
4. Spray 9 x 13-inch pan with cooking spray.
5. Spread small amount of tomato mixture into pan.
6. Alternate noodles, sauce and vegetables; mix.
7. Top layer should be vegetable-cheese mix.
8. Bake uncovered at 325u0b0 for 50 minutes.
9. Cool before cutting.

olive oil, onion, garlic, carrots, tomato sauce, basil leaf, oregano leaf, noodles, fresh mushrooms, frozen spinach, lowfat ricotta, shredded mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823456 (may not work)