Ingredients
2 cups 1% cottage cheese1 carton (15 ounces) reduced-fat ricotta cheese2 tablespoons minced fresh parsley1 jar (26 ounces) meatless spaghetti sauce9 uncooked lasagna noodles2 medium carrots, shredded1-1/2 cups broccoli florets4 ounces fresh mushrooms, sliced1 small zucchini, thinly sliced1 small yellow summer squash, thinly sliced2 cups fresh spinach2 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half each of the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.
