Vegetable Lasagna(Makes 8 Servings) - cooking recipe

Ingredients

6 oz. lasagna
2 carrots, sliced diagonally
1/3 c. chopped onion
2 cloves garlic
2 Tbsp. vegetable oil
1 (15 1/2 oz.) jar thick meatless spaghetti sauce
1/4 c. water
1/2 tsp. oregano
1/4 tsp. salt
1 small zucchini, julienne cut
2 beaten eggs or 1/2 c. egg substitute
1 1/2 c. low-fat cream-style cottage or low-fat Ricotta cheese
1/4 c. Parmesan cheese
1 (10 oz.) pkg. frozen spinach, thawed and drained
2 1/2 c. shredded Mozzarella cheese, divided

Preparation

Preheat oven to 375\u00b0.
Grease a 7 1/2 x 12 x 2-inch pan; set aside.
In boiling water, cook lasagna noodles according to package directions; drain.
Meanwhile, in a large saucepan, cook carrots, onion and garlic in oil.
Stir in spaghetti sauce, water, oregano and salt.
Simmer 15 minutes.
Stir in zucchini and cook, uncovered, for 5 minutes.