Vegetable Lasagna(Makes 8 Servings)

• 6 oz. lasagna
• 2 carrots, sliced diagonally
• 1/3 c. chopped onion
• 2 cloves garlic
• 2 Tbsp. vegetable oil
• 1 (15 1/2 oz.) jar thick meatless spaghetti sauce
• 1/4 c. water
• 1/2 tsp. oregano
• 1/4 tsp. salt
• 1 small zucchini, julienne cut
• 2 beaten eggs or 1/2 c. egg substitute
• 1 1/2 c. low-fat cream-style cottage or low-fat Ricotta cheese
• 1/4 c. Parmesan cheese
• 1 (10 oz.) pkg. frozen spinach, thawed and drained
• 2 1/2 c. shredded Mozzarella cheese, divided

1. Preheat oven to 375u0b0.
2. Grease a 7 1/2 x 12 x 2-inch pan; set aside.
3. In boiling water, cook lasagna noodles according to package directions; drain.
4. Meanwhile, in a large saucepan, cook carrots, onion and garlic in oil.
5. Stir in spaghetti sauce, water, oregano and salt.
6. Simmer 15 minutes.
7. Stir in zucchini and cook, uncovered, for 5 minutes.

lasagna, carrots, onion, garlic, vegetable oil, spaghetti sauce, water, oregano, salt, zucchini, eggs, lowfat cream, parmesan cheese, frozen spinach, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465609 (may not work)