VEGETABLE LASAGNA

1 box lasagna noodles
1 jar good quality marinara sauce, divided
1 small (1 lb) tub ricotta cheese
1 small (1 lb) tub small curd cottage cheese
1/4 cup shredded parmesan cheese
1 bunch fresh parsley minced
2 eggs, beaten
2 tsp crushed red pepper flakes
1 medium eggplant, peeled and sliced
2 zucchini, sliced thin lengthwise
2 yellow squash, sliced thin lengthwise
1 yellow or orange bell pepper, sliced into strips
1 green bell pepper, sliced into strips
2 Tbsp olive oil
1 bag triple washed baby spinach leaves
1/2 cup fresh basil leaves
1 jar good quality Alfredo sauce
1/2 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
Salt & Pepper to taste

Cook and drain lasagna noodles. Rinse and set aside.

In a small bowl mix ricotta, cottage cheese, parmesan, parsley, eggs, and red pepper flakes; set aside

Saute vegetables in the olive oil.

Spread a small amount of marinara onto bottom of lasagna pan. Place a single layer of noodles in the lasagna pan, then some of the marinara sauce, cottage cheese mixture, veggies and basil, then Alfredo sauce. Sprinkle with mozzarella cheese and cheddar. Repeat layers finishing with a layer of cheddar and mozzarella.

Bake covered at 350 for 1 hour, uncovering last 15-20 minutes of baking.

Serve with a simple salad and garlic toast. Finish with fruit of your choice and fat free cool whip for an excellent low fat meal.