Recipe: Veggie Lasagna

VEGGIE LASAGNA

"This is one of the best lasagnas I've ever had - with or without meat. Plus it's soooo easy and it's practically fat-free!"

3 or 4 zucchini, sliced
1 (8 oz) pkg mushrooms, sliced
1 cup chopped onion
2 cloves garlic, minced
1/4 cup water
1 (28 oz) can tomatoes, undrained and cut up
2 cans (6 oz each) tomato paste
2 tsp. sugar
2 tsp. Italian seasoning
2 tsp. salt
1/4 tsp. ground black pepper
1 (15 oz) container fat free cottage cheese
1 (10 oz) pkg. chopped spinach, thawed and drained
9 lasagna noodles, uncooked
2 cups fat-free shredded mozzarella
1/4 cup grated Parmesan cheese

Cook zucchini, mushrooms, onion and garlic over low heat in 1/4 cup water, covered.

When tender, add tomatoes, paste, sugar, Italian seasoning, salt and pepper. Bring to boil, then reduce heat and simmer 20 minutes.

In separate bowl, blend cottage cheese and spinach.

Put 3 noodles in 9x12-inch baking pan that has been coated with cooking spray, then layer sauce, cottage cheese mixture and mozzarella. Repeat.

Cover loosely with foil and bake at 375 degrees F for 25 minutes. Uncover and bake 20 more minutes. Let stand 10 minutes before serving.

Makes 8 servings
Source: Gorgeless