Veggie Lasagna

• 2 cups 1% fat cottage cheese
• 1 (15 ounce) carton low-fat ricotta cheese
• 2 tablespoons minced fresh parsley
• 1 (26 ounce) jar meatless sauce
• 9 uncooked lasagna noodles
• 2 medium carrots, shredded
• 1 12 cups broccoli florets
• 4 ounces fresh mushrooms, sliced
• 1 small zucchini, thinly sliced
• 1 small summer squash, thinly sliced
• 2 cups shredded part-skim mozzarella cheese

1. In a bowl combine the cottage cheese,ricotta and parsley.
2. Spread 1/2 cup spaghetti sauce in a 13x9x2-inch baking pan coated with non stick spray.
3. Top with noodles and a third of the cheese mixture.
4. Sprinkle with half of the carrots, broccoli, zucchini ans squash.
5. Top with remaining cheese.
6. Top with a third of the mozzarella.
7. Repeat layers of noodles, cheese mixture, vegetables, sauce and mozzarella.
8. Cover and bake at 350F for 45 minutes.
9. Uncover bake 15 more minutes or until noodles are tender.
10. let stand 15 minutes before cutting.

cottage cheese, ricotta cheese, parsley, meatless sauce, lasagna noodles, carrots, broccoli florets, mushrooms, zucchini, summer, mozzarella cheese

Taken from www.food.com/recipe/veggie-lasagna-30301 (may not work)