Vegetable Lasagna

• 3 c. sliced zucchini
• 2 c. (8 oz.) sliced mushrooms
• 1 c. chopped onion
• 3 cloves garlic, chopped fine
• 1 Tbsp. olive oil
• 1 (26 oz.) jar tomato-basil pasta sauce (Di Napoli)
• 1 (16 oz.) Borden's Lite-line nonfat cottage cheese
• 1/2 (1 lb.) pkg. Creamette lasagna (uncooked)
• 2 c. (8 oz.) shredded Mozzarella cheese
• 1 tsp. oregano leaves
• 1 c. grated Parmesan cheese

1. Cook vegetables and garlic in oil until tender.
2. Stir in pasta sauce and oregano.
3. Simmer 15 minutes.
4. Combine cottage cheese and Parmesan.
5. In 13 x 9-inch baking dish, layer 1/2 of each of noodles, sauce, cottage cheese and Mozzarella.
6. Repeat layering. Top with chopped parsley.
7. Cover; bake at 350u0b0 for 45 minutes. Uncover; bake 15 minutes.
8. Let stand 20 minutes.
9. Refrigerate leftovers.
10. Serves 8 to 10.

zucchini, mushrooms, onion, garlic, olive oil, tomatobasil pasta sauce, cheese, creamette lasagna, mozzarella cheese, oregano, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449288 (may not work)