No Boil Vegetable Lasagna - cooking recipe

Ingredients

8 lasagna noodles (1/2 of a 1 lb package)
1 (15 ounce) container small curd low fat cottage cheese
1/2 cup grated parmesan cheese
1 teaspoon dried basil
2 eggs
2 tablespoons olive oil
2 garlic cloves, minced
1 cup chopped onion
1 cup frozen broccoli (thawed and drained)
1 cup zucchini, chopped
1 cup green pepper, chopped
2 (26 ounce) jars spaghetti sauce, any flavor
2 cups shredded part-skim mozzarella cheese

Preparation

Preheat oven to 350.
In a large bowl combine cottage cheese, Parmesan, eggs and basil; mix well.
Heat olive oil over medium heat; saute garlic and onions for 3 minutes, stirring occasionally.
Add rest of vegetables and cook until tender, about 5 minutes.
Add veggies into the cottage cheese mixture and mix well.
Spread 1 c of pasta sauce in bottom of a 13x9\" baking dish and spread evenly.
Layer with half each: uncooked lasagna noodles, cottage cheese mixture, remaining
pasta sauce and mozzarella.
Repeat layering.
Cover tighlty with aluminum foil.
Bake 1 hour.
Uncover; bake an additional 15 minutes or until hot and bubbly.
Let stand 15 minutes before serving.