Vegetable Lasagna - cooking recipe

Ingredients

3 c. sliced zucchini
2 c. (8 oz.) sliced mushrooms
1 c. chopped onion
3 cloves garlic, chopped fine
1 Tbsp. olive oil
1 (26 oz.) jar tomato-basil pasta sauce (Di Napoli)
1 (16 oz.) Borden's Lite-line nonfat cottage cheese
1/2 (1 lb.) pkg. Creamette lasagna (uncooked)
2 c. (8 oz.) shredded Mozzarella cheese
1 tsp. oregano leaves
1 c. grated Parmesan cheese

Preparation

Cook vegetables and garlic in oil until tender.
Stir in pasta sauce and oregano.
Simmer 15 minutes.
Combine cottage cheese and Parmesan.
In 13 x 9-inch baking dish, layer 1/2 of each of noodles, sauce, cottage cheese and Mozzarella.
Repeat layering. Top with chopped parsley.
Cover; bake at 350\u00b0 for 45 minutes. Uncover; bake 15 minutes.
Let stand 20 minutes.
Refrigerate leftovers.
Serves 8 to 10.