Vegetable Lasagna(Less Calories)

• 4 c. fresh or frozen spinach
• 3 c. sliced zucchini
• 2 c. nonfat unsalted cottage cheese
• 2 c. sliced mushrooms
• 2 c. finely grated carrots
• 1 c. chopped onions
• 2 eggs, lightly beaten
• 1/4 c. grated Parmesan cheese
• 3 1/2 c. low sodium tomato sauce
• 9 cooked lasagna noodles
• 4 1/2 oz. grated part-skim Mozzarella cheese

1. Preheat oven to 350u0b0.
2. Spray a 13 x 9-inch pan with Pam.
3. In large bowl, combine spinach, zucchini, cottage and Parmesan cheese, mushrooms, carrots, onions and eggs; stir to mix well. Set aside.
4. In prepared pan, spread tomato sauce to cover bottom of pan; next place lasagna noodles over sauce, then spread half of the vegetable mixture over noodles.
5. Repeat layering, ending with sauce.
6. Cover with foil.
7. Bake for 15 minutes.
8. Uncover and top mixture with Mozzarella cheese; bake uncovered for 15 minutes or until cheese is melted.
9. Let stand for 15 minutes before cutting. Serves 6.

frozen spinach, zucchini, nonfat unsalted cottage cheese, mushrooms, carrots, onions, eggs, parmesan cheese, tomato sauce, noodles, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798071 (may not work)