Low-Fat Vegetable Lasagna - cooking recipe

Ingredients

1 c. thinly sliced zucchini
1 c. thinly sliced yellow squash
1 c. thinly sliced carrot
2 c. broccoli flowerets
vegetable cooking spray
1 1/2 c. thinly sliced fresh mushrooms
1 c. chopped onion
3 c. no salt added tomato sauce
1 tsp. garlic powder
8 lasagna noodles, cooked without salt or fat
1 c. (4 oz.) shredded part-skim Mozzarella cheese
1 tsp. Italian seasoning
1 tsp. dried basil
3/4 to 1 tsp. pepper
1/2 tsp. salt
1 (16 oz.) carton 1% low-fat cottage cheese
1/2 c. frozen egg substitute, thawed

Preparation

Arrange first four ingredients in a vegetable steamer over boiling water.
Cover and steam 4 to 5 minutes or until vegetables are crisp-tender; drain and transfer to a boil; set aside.