Vegetable Lasagna - cooking recipe

Ingredients

1/2 (1 lb.) pkg. lasagna noodles
1 c. sliced and drained mushrooms
2 c. shredded carrots (fresh)
1 c. finely chopped onions
1/2 to 1 lb. cooked and drained chopped spinach
1 tsp. garlic powder
2 whole eggs beaten or 4 egg whites
3 to 4 c. prepared spaghetti sauce (canned or homemade)
1 lb. Mozzarella cheese, grated
3/4 c. Parmesan cheese, grated
1 (15 oz.) container low-fat cottage cheese or Ricotta cheese

Preparation

Prepare lasagna noodles according to package directions. Drain.
Combine eggs, mushrooms, carrots, onions and spinach.
Mix well.
To the egg mixture, add garlic powder, Ricotta or cottage cheese and salt (to taste).
In the bottom of a 13 x 9-inch baking dish, spoon a thin layer of spaghetti sauce.
Layer with lasagna noodles, Mozzarella, egg-cheese-vegetable mixture, spaghetti sauce, Mozzarella and Parmesan cheese.
Repeat layers.
Top with lasagna noodles, sauce and Parmesan cheese.
Cover with foil.
Bake in a 375\u00b0 oven for 35 minutes.
Remove foil and bake, uncovered, 25 minutes longer.
Let stand 10 to 15 minutes before cutting.
Serves 8 to 10.