Annie's Veggie Lasagna

Annie's Veggie Lasagna Recipe By :The Healthy College Cookbook
Serving Size : 8

1 package lasagna noodles -- (16 ounce)
1/2 tablespoon extra-virgin olive oil
1 large yellow onion -- chopped
2 carrots -- grated
1 medium zucchini -- chopped
1 1/2 cup chopped white mushrooms
3 lightly packed cups fresh -- washed spinach
1 tub nonfat cottage cheese -- (16 ounce)
5 cups tomato sauce
1 1/2 cups shredded low-fat mozzarella cheese

Preheat oven to 350. Bring a large pot of water to a boil. Add the noodles and cook until noodles are pliable but only half-cooked, about 4-5 minutes.
Remove from heat and place noodles in bowl of cold water to stop the cooking.

Heat oil in large skillet over medium heat. Sauté the onion, carrots, and zucchini until the onion becomes translucent, about 3 minutes. Add mushrooms and continue to sauté until they begin to soften, about 3 minutes. Add spinach and cook about 3 more minutes, until it wilts and shrinks. Add cottage cheese and cook for 5-7 minutes, until flavors are well mixed.

Season with salt and pepper. Remove from heat and drain any excess liquid from the pan.
Spread a thin layer of tomato sauce in a large lasagna pan. Place a layer of noodles on top of it, followed by a layer of cheese and then a layer of the steamed vegetables. Repeat until dish is almost full. Top with a layer of noodles covered with a layer of cheese. Cover with aluminum foil and bake 40 minutes.

Source: "Indiana Herald Times" S(MC Formatted/Shared by): "Robin Demers"