Vegetable Lasagna - cooking recipe

Ingredients

16 ounces broccoli
16 ounces cauliflower
2 tablespoons parmesan cheese
2 tablespoons fresh parsley, chopped
1 cup onion, chopped
2 medium zucchini, sliced
1 cup sliced mushrooms
9 cooked lasagna noodles (cooked without adding salt or oil)
1 1/2 cups carrots, coarsely shredded (about 3)
1 (26 ounce) jar healthy choice spaghetti sauce
2 teaspoons garlic, minced
1 cup fat free mozzarella cheese
1 cup fat-free ricotta cheese or 1 cup cottage cheese
1 cup part-skim mozzarella cheese
1/2 cup egg substitute

Preparation

Combine frozen vegetables with garlic and microwave 10 minutes or until tender.
Drain Coat a non-stick pan with cooking spray.
Place over medium heat and saute mushrooms, zucchini and onion about 5 minutes.
Add carrots; cook 3 minutes more.
Stir in cottage cheese, egg substitute, Parmesan cheese and parsley.
Arrange 3 lasagna noodles in a single layer in 13x9 inch pan.
Top with 1/3 of the vegetables, 1/3 of the spaghetti sauce and 1/3 of the cheese.
Repeat layers, cover with foil and bake at 350\u00b0 for 50 minutes.
Remove foil and bake 10 minutes more.
Let stand 15 minutes before serving.