Vegetable Lasagne(Low-Fat)

• 1 diced onion
• chicken bouillon cube
• 3/4 to 1 c. shredded carrots
• 1 small pkg. frozen chopped spinach
• 1 small jar mushrooms
• 1 jar spaghetti sauce
• brown sugar
• 1 (1 lb.) pkg. lasagne noodles
• 1 container low-fat cottage cheese
• 1 pkg. fat-free Mozzarella cheese
• 1 pkg. fat-free Cheddar cheese

1. Saute onion in water with chicken bouillon cube.
2. Add carrots and spinach.
3. Cook until tender.
4. Add mushrooms and jar of spaghetti sauce.
5. Season with some brown sugar to taste.
6. Cook lasagne noodles, then take a casserole dish.
7. Spread sauce to cover bottom.
8. Layer noodles.
9. Top with sauce.
10. Continue to layer, topping each layer with some of the 3 cheeses.
11. Last layer should be sauce.
12. Top with cheese.
13. Sprinkle with Parmesan.
14. Bake at 400u0b0 for 20 minutes, or until cheese is melted well.

onion, chicken bouillon cube, carrots, spinach, mushrooms, spaghetti sauce, brown sugar, lasagne noodles, cottage cheese, mozzarella cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781719 (may not work)