Elle's Kitchen: Vegetarian Lasagna

Good & Good For You

2 - 10 oz. boxes of frozen chopped

spinach, thawed & squeezed dry

3 medium zucchini, sliced

24 oz. nonfat cottage cheese

2 cups sliced mushrooms

2 carrots, grated

2 onions, chopped

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

3 1/2 cups tomato sauce

no boil lasagna noodles

(I use the no boil because the large pot

of water needed for lasagna is too

heavy for me to lift, but if you only

like the traditional noodles, use them)

1 cup shredded, part-skim mozzarella cheese

Preheat oven to 350 F.

Spray a 9" x 13"baking dish

with cooking spray.

In a non-stick pan add sliced zucchini,

cover with water and bring to a boil,

reduce heat and simmer for 8 minutes, drain.

In a large bowl combine spinach, zucchini,

cottage cheese, mushrooms, carrots, onions,

eggs and parmesan.

Spread 1/2 cup of the tomato sauce

in the baking dish; arrange a layer

of noodles over the sauce.  Spread

with half the vegetable mixture.

Top with 1 cup of the sauce.

Repeat the layers, ending with lasagna

noodles; top with remaining cup of sauce. 

Cover with foil and bake 45

minutes.  Sprinkle with the mozzarella;

bake, uncovered, an additional 15 minutes.

Let stand for 10 - 15 minutes

before cutting.

This is a very healthy meal,

even if you are a volume eater

it's still healthy.