Vegetable Lasagna

• 3 c. sliced zucchini
• 2 c. sliced mushrooms (8 oz.)
• 1 c. chopped onion
• 3 cloves garlic, finely chopped
• 1 Tbsp. olive oil
• 1 (26 oz.) jar Ragu sauce
• 1 tsp. oregano leaves
• 1 (16 oz.) container Borden Light-Line nonfat cottage cheese
• 1 c. grated Parmesan cheese
• 1/2 (1 lb.) pkg. Creamettes lasagna (uncooked)
• 2 c. (8 oz.) shredded Mozzarella cheese

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

zucchini, mushrooms, onion, garlic, olive oil, sauce, oregano, container borden lightline nonfat cottage cheese, parmesan cheese, creamettes lasagna, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702173 (may not work)