All Veggie Lasagna

• 2 cups 1% cottage cheese
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 2 tablespoons minced fresh parsley
• 1 jar (26 ounces) meatless spaghetti sauce
• 9 uncooked lasagna noodles
• 2 medium carrots, shredded
• 1-1/2 cups broccoli florets
• 4 ounces fresh mushrooms, sliced
• 1 small zucchini, thinly sliced
• 1 small yellow summer squash, thinly sliced
• 2 cups fresh spinach
• 2 cups shredded part-skim mozzarella cheese

1. Preheat oven to 350u0b0. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
2. Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
3. Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.

cottage cheese, ricotta cheese, parsley, spaghetti sauce, lasagna noodles, carrots, broccoli florets, mushrooms, zucchini, summer, fresh spinach, mozzarella cheese

Taken from www.tasteofhome.com/recipes/all-veggie-lasagna/ (may not work)