6 lasagna noodles
2 tablespoons vegetable oil
1 cup chopped onion
1 1/2 cup chopped carrots
2 teaspoons garlic
1 3/4 cup spaghetti sauce (~15 oz. jar)
1/2 cup water
1 teaspoon basil
1/2 teaspoon oregano
2 cup low-fat cottage cheese (~16 oz carton)
1/4 cup parmesan cheese
1 pkg. frozen chopped spinach 10 oz. (thawed and drained)
1 cup sliced mushrooms
1 cup quartered and sliced zucchini
1 cup shredded mozzarella cheese, part skim
1/4 cup sliced black olives (optional)
Cook lasagna noodles as listed on package.
In a skillet saute vegetable oil, chopped onion, chopped carrots and garlic until tender, add spaghetti sauce, water, basil and oregano.
In a bowl, mix eggs, cottage cheese, parmesan cheese, spinach, mushrooms and zucchini.
Spread a thin layer of sauce on the bottom of a 9 x 13 pan. Cover with 1/2 of the noodles, 1/2 of the cheese mixture and 1/2 of the remaining sauce. Repeat. Cover with foil, bake 350° for 35 minutes. Remove foil, add mozzarella and olives, bake 15 minutes uncovered. Cool 10 minutes before serving. Makes 6 servings.