Vegetable Lasagna

• 9 lasagna noodles (cooked)
• 1 pkg. (powdered) 4 cheese sauce (I use Knorr brand)
• 1 (8 oz.) carton low-fat cottage cheese
• 1 small box frozen spinach, thawed and drained well
• large pkg. low-fat Mozzarella cheese
• 2 carrots, grated
• 1 small onion, chopped
• 1/2 c. Parmesan cheese

1. Prepare package cheese sauce according to directions on back adding 3/4 cup more milk.
2. Layer 3 lasagna noodles in 9 x 13-inch Pyrex dish or lasagna pan sprayed with Pam.
3. Layer cottage cheese, carrots and onions, then spinach (will need to squeeze out any excess water).
4. Place 3 more noodles, layering any remaining vegetables and cottage cheese.
5. Layer 3 more noodles and pour cheese sauce mix over this, then top with entire bag of Mozzarella cheese and Parmesan cheese.
6. Bake at 350u0b0 for 20 minutes or until bubbly.
7. Serves 4 to 6.

lasagna noodles, cheese sauce, cottage cheese, frozen spinach, lowfat mozzarella cheese, carrots, onion, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352695 (may not work)