Vegetable Lasagna

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: More than 1 hour

4 cups frozen spinach, thawed (two 10-oz packages)
3 cups nonfat, unsalted cottage cheese
2 cups finely grated carrot
1 cup chopped onion
2 eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 1/2 cups low-sodium tomato sauce
9 cooked lasagna noodles (1 oz ea.)
3 cups sliced zucchini
2 cups sliced mushrooms
4 1/2 oz grated part-skimmed mozzarella cheese

Preheat oven to 350F. Spray a 13" x 9" baking pan with non-stick cooking spray. In large bowl, combine spinach, cottage cheese, carrot, onion, eggs and Parmesan cheese; stir to mix well. Set aside. In bottom of prepared pan, with spatula, evenly spread 1/2 cup of the tomato sauce; arrange 3 lasagna noodles over sauce. Spread with half the vegetable mixture and a layer of half the zucchini and mushrooms; top with 2 cups of remaining sauce. Repeat procedure, ending with 3 lasagna noodles and final 2 cups sauce. Cover with foil; bake for 45 minutes. Uncover; evenly top with mozzarella cheese. Bake, uncovered, 15 minutes, until cheese is melted. Let stand 15-20 minutes before cutting. Serve with extra cheese and bread.