Vegetable Lasagna

• Vegetable cooking spray
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 1 1/2 cups peeled, chopped tomato
• 1 1/2 cups sliced fresh mushrooms
• 2 cups no-salt-added tomato sauce
• 1 cup shredded carrot
• 1/4 cup no-salt-added beef broth, undiluted
• 1 (6-ounce) can no-salt-added tomato paste
• 2 1/2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon pepper
• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 (15-ounce) carton light ricotta cheese
• 1/2 cup nonfat cottage cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 9 cooked lasagna noodles (cooked without salt or fat)
• 2 tablespoons grated Parmesan cheese

1. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, green pepper, and garlic; saute until tender. Add tomato and next 9 ingredients. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add spinach; simmer 5 minutes.
2. Position blade in food processor; add ricotta and cottage cheeses. Process. Stir in 1/2 cup mozzarella cheese. Spoon 1 cup vegetable mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Layer with 3 noodles, one-third of remaining vegetable mixture, and half of cheese mixture. Repeat layers once. Top with remaining noodles and vegetable mixture. Cover and bake at 350u0b0 for 25 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake 10 minutes.

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Taken from www.myrecipes.com/recipe/vegetable-lasagna (may not work)