Chicken and Vegetable Lasagna

• 1 (13 1/4 ounce) package whole wheat lasagna noodles
• 2 cups diced cooked chicken (skinless)
• 12 cup chopped onion
• 1 tablespoon minced garlic
• 4 cups fresh spinach (picked and cleaned)
• 2 cups par-boiled sliced carrots
• 2 cups sliced zucchini
• 8 ounces sliced mushrooms (I like mine lightly sauteed)
• 24 ounces of your favorite brand marinara sauce
• 12 ounces shredded part-skim mozzarella cheese
• 24 ounces fat-free cottage cheese
• 3 tablespoons grated parmesan cheese

1. Cook lasagna noodles per package instructions.
2. Saute onions in a little olive oil, until translucent, then add mushrooms and garlic until mushrooms are lightly cooked.
3. Next, layer casserole dish with marinara sauce, noodles, veggies (including mushroom mixture), 1/2 of the cottage cheese, 1/2 of the chicken, 1/3 of the mozzarella cheese, 1 tablespoons of the parmesan cheese.
4. Repeat steps for second layer.
5. Finish with remaining lasagna noodles, marinara sauce and mozzarella cheese.
6. Cover and bake at 350F for about an hour.
7. Let rest for 15-30 minutes and serve.

whole wheat lasagna noodles, chicken, onion, garlic, fresh spinach, carrots, zucchini, mushrooms, sauce, mozzarella cheese, cottage cheese, parmesan cheese

Taken from www.food.com/recipe/chicken-and-vegetable-lasagna-316960 (may not work)