Vegetable Italian Lasagna

Here's a very veggie different delicious lasagna. I really enjoy the sliced carrot in this recipe.

• Ready In: 1 hr 8 mins
• Serves: 10

Ingredients

• 2  medium carrots, sliced
• 1⁄3 cup onion, chopped
• 2  garlic cloves, minced
• 1 1⁄2 teaspoons olive oil
• 15 1⁄2 ounces  meatless spaghetti sauce
• 1⁄4 cup water
• 1 1⁄2 teaspoons dried oregano
• 3⁄4 teaspoon dried basil
• 1 1⁄2 cups mushrooms, sliced
• 1  small zucchini, cut into small strips
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 2  eggs, beaten
• 1 1⁄2 cups 1% fat cottage cheese, drained
• 1⁄4 cup parmesan cheese, grated
• 6  ounces  lasagna noodles, cooked, rinsed and drained
• 1 1⁄2 cups part-skim mozzarella cheese, shredded
• 2⁄3 cup part-skim mozzarella cheese, shredded

Directions

1. In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown.
2. Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender.
3. Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender.
4. Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon.
5. In a bowl stir together the spinach, eggs, cottage cheese and parmesan.
6. Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture - REPEAT layers 2 more times.
7. Bake uncovered in a 375°F oven 35 minutes or till heated through.
8. Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted.
9. Let stand 10 minutes before serving.