6 lasagna noodles
2 quarts water
2 tablespoons olive oil
1 medium onion chopped
1 clove garlic chopped
1 ½ cups carrots bias cut (4 carrots)
1 ¾ cups spaghetti sauce
½ cup water
1 teaspoon of basil
½ teaspoon oregano
2 cups cottage cheese low fat
4 tablespoons Parmesan cheese
1 10-ounce package of frozen chopped spinach, thawed and drained
1 cup of mushrooms sliced
1 cup zucchini quartered and sliced
1 cup of mozzarella cheese shredded
Cook lasagna noodles in boiling water about 12 minutes. Drain, rinse, and cover with cold water.
Heat vegetable oil in sauce pan. Add onions, carrots, and garlic. Sauté until carrots are tender, about 10 minutes.
Add spaghetti sauce, ½ cup water and spices. Bring to simmer.
Beat eggs and blend in cottage cheese, Parmesan cheese, and vegetables.
Spread a thin layer of sauce over bottom of 9 x 13 inch baking pan. Cover with layer of noodles, spoon half of cheese mixture over noodles. Cover with half of sauce. Repeat.
Cover with foil and bake at 350º for 35 minutes.
Remove foil. Sprinkle with cheese. Bake uncovered about 15 minutes or until center is bubbly.
Let cool about 10 minutes to set layers.