Vegetable Lasagne(Less Than 30% Of Calories From Fat) - cooking recipe

Ingredients

2 tsp. olive oil
1/3 c. chopped onion
1/2 tsp. minced garlic
1/3 c. sliced carrots
3 c. low sodium tomato sauce
1/2 tsp. basil leaf
1/2 tsp. oregano leaf
12 lasagne noodles, cooked
12 oz. fresh mushrooms
8 oz. frozen spinach, cooked and drained
16 oz. low-fat Ricotta or cottage cheese
8 oz. shredded Mozzarella

Preparation

Heat oil.
Saute onion, garlic, carrots and mushrooms until tender.
Combine vegetables with spinach, Ricotta and Mozzarella. In a separate container, combine tomato sauce with basil and oregano.
Spray 9 x 13-inch pan with cooking spray.
Spread small amount of tomato mixture into pan.
Alternate noodles, sauce and vegetables; mix.
Top layer should be vegetable-cheese mix.
Bake uncovered at 325\u00b0 for 50 minutes.
Cool before cutting.