I-Can'T-Believe-It'S-Not-Meat! Veggie Lasagna

• 9- spinach lasagna noodles
• 2-1/2 to 3 cups Mozzarella cheese, grated
• Parmesan cheese for top of lasagna
• SAUCE:
• 2 tbsp olive oil
• 2 jars prepared spaghetti sauce - I like Classico or President's Choice
• 1/2 eggplant, diced
• 1 onion, chopped
• 1 lb mushrooms, sliced
• 1 red pepper, diced
• 1 small zucchini, diced
• COTTAGE CHEESE FILLING:
• 500 ml container cottage cheese
• 2 eggs, beaten
• 1-10 oz package frozen chopped spinach, thawed and drained well
• 3 tablespoons fresh basil, chopped
• 1/4 cup Parmesan cheese

1. Wash and chop all vegetables. Heat olive oil in large saucepan and saute all vegetables until eggplant is cooked through. Add sauce and simmer while preparing rest of components.
2. Boil noodles according to package directions, adding a teaspoon of olive oil to the cooking water to prevent sticking.
3. Mix cottage cheese, beaten eggs, basil, spinach and Parmesan cheese in medium bowl.
4. Layer: 1/3 of sauce, 1/2 of cottage cheese mixture, 1/2 of grated cheese, and 3 noodles. Repeat layers. Top with remaining sauce and any remaining grated cheese, and sprinkle with Parmesan cheese.
5. Bake at 375 F for approximately 40 minutes, or until cheese is bubbly. Let stand 5 minutes before cutting.

lasagna noodles, mozzarella cheese, parmesan cheese, olive oil, i, eggplant, onion, mushrooms, red pepper, zucchini, eggs, spinach, fresh basil, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/i-cant-believe-its-not-meat-veggie-lasagna-1202109 (may not work)