Ingredients:
2 medium carrots, sliced
1/3 cup onions, chopped
2 garlic cloves, minced
1 1/2 teaspoons olive oil
15 1/2 ounces meatless spaghetti sauce
1/4 cup water
1 1/2 teaspoons dried oregano
3/4 teaspoon dried basil
1 1/2 cups mushrooms, sliced
1 small zucchini, cut into small strips
1 (10 ounce) packages frozen chopped spinach, thawed and well drained
2 eggs, beaten
1 1/2 cups 1% fat cottage cheese, drained
1/4 cup parmesan cheese, grated
6 ounces lasagna noodles, cooked, rinsed and drained
1 1/2 cups part-skim mozzarella cheese, shredded
2/3 cup part-skim mozzarella cheese, shredded
Directions:
In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown.
Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender.
Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender.
Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon.
In a bowl stir together the spinach, eggs, cottage cheese and parmesan.
Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture – REPEAT layers 2 more times.
Bake uncovered in a 375 F oven 35 minutes or till heated through.
Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted.
Let stand 10 minutes before serving.
Servings: 10
Time preparation: 30 min.
Time total: 68 min.