Vegetarian Lasagna

• 6 lasagna noodles (about 4 oz.)
• 2 qt. water
• 2 Tbsp. vegetable oil
• 1 c. chopped onion
• 1 1/2 c. 1/8-inch bias-cut carrots (about 4 medium)
• 2 tsp. minced garlic (about 1 clove)
• 1 3/4 c. spaghetti sauce (about 15 oz. jar)
• 1/2 c. water
• 1 tsp. basil
• 1/2 tsp. oregano
• 2 eggs
• 2 c. low-fat (1/2% milkfat) cottage cheese (about one 16 oz. carton)
• 4 Tbsp. Parmesan cheese
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 1 c. sliced mushrooms
• 1 c. quartered and sliced zucchini
• 1 c. shredded part-skim Mozzarella cheese (about 4 oz.)

1. Cook lasagna noodles in boiling water about 12 minutes.
2. Drain, rinse and cover with cold water.
3. Heat vegetable oil in saucepan. Add onions, carrots and garlic.
4. Saute until carrots are tender, about 10 minutes.
5. Add spaghetti sauce, water and spices.
6. Bring to a simmer.
7. Beat eggs and blend in cottage cheese, Parmesan cheese and vegetables.
8. Spread a thin layer of sauce over bottom of 9 x 13-inch baking pan.
9. Cover with layer of noodles.
10. Cover with half of sauce.
11. Repeat.
12. Cover with foil and bake at 350u0b0 for 35 minutes.
13. Remove foil.
14. Arrange olive slices over top and sprinkle with cheese.
15. Bake, uncovered, about 15 minutes, or until center is bubbly.
16. Let cook about 10 minutes to set layers.
17. Cut 2 x 3 into 4 1/2 x 4-inch pieces.
18. Yield:
19. 6 servings.
20. Approximate calories: 326.

lasagna noodles, water, vegetable oil, onion, carrots, garlic, spaghetti sauce, water, basil, oregano, eggs, lowfat, parmesan cheese, mushrooms, zucchini, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805258 (may not work)