Vegetarian Lasagna

• 2 carrots, shredded (about 2 c.)
• 1 c. bite size pieces broccoli
• 1 (10 oz.) pkg. thawed frozen chopped spinach, well drained
• 1 c. chopped onion
• 1 tsp. garlic powder
• 1/2 tsp. dried leaf basil
• 1 tsp. dried leaf oregano
• 1 Tbsp. chopped fresh parsley
• 1/2 tsp. seasoned salt
• 1 (16 oz.) box lasagna noodles (too much)
• 4 c. (1 lb.) shredded low-fat Mozzarella cheese
• 2 c. low-fat cottage cheese
• 1/2 c. grated Parmesan
• 2 egg whites, slightly beaten
• 3 c. spaghetti or marinara sauce

1. In a medium saucepan, combine carrots, broccoli, spinach, onion and all seasonings.
2. Add just enough water to prevent mixture from sticking.
3. Simmer for 30 minutes, or until all the liquid is absorbed.

carrots, bite size pieces broccoli, onion, garlic powder, dried leaf basil, dried leaf oregano, parsley, salt, lasagna noodles, mozzarella cheese, lowfat cottage cheese, parmesan, egg whites, marinara sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=514759 (may not work)