Vegetarian Lasagna - cooking recipe

Ingredients

6 lasagna noodles (4 oz.)
2 qt. water
2 Tbsp. vegetable oil
1 c. chopped onion
1 1/2 c. (1/8-inch) bias-cut carrots (about 4 medium)
2 tsp. minced garlic
1 3/4 c. spaghetti sauce (one 15 oz. jar)
1/2 c. water
1 tsp. basil
1/2 tsp. oregano
2 eggs
2 c. low-fat cottage cheese (about 16 oz.)
4 Tbsp. Parmesan cheese
1 (10 oz.) frozen chopped spinach, thawed and drained
1 c. sliced mushrooms
1 c. quartered and sliced zucchini
1 c. shredded Mozzarella cheese (4 oz.)

Preparation

Cook lasagna noodles in boiling water about 12 minutes. Drain, rinse and cover with cold water.
Heat vegetable oil in saucepan.
Add onion, carrots and garlic.
Saute until carrots are tender, about 10 minutes.
Add spaghetti sauce, water and spices. Bring to a simmer.
Beat eggs and blend in cottage cheese, Parmesan cheese and vegetables.