Vegetable Lasagna - cooking recipe

Ingredients

3 c. sliced zucchini
2 c. sliced mushrooms (8 oz.)
1 c. chopped onion
3 cloves garlic, finely chopped
1 Tbsp. olive oil
1 (26 oz.) jar Ragu sauce
1 tsp. oregano leaves
1 (16 oz.) container Borden Light-Line nonfat cottage cheese
1 c. grated Parmesan cheese
1/2 (1 lb.) pkg. Creamettes lasagna (uncooked)
2 c. (8 oz.) shredded Mozzarella 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 each of the 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.
Makes 8 to 10 servings.