All-Veggie Lasagna

Ingredient – 2 cups 1% cottage cheese – 1 carton (15 ounces) reduced-fat ricotta cheese – 2 tablespoons minced fresh parsley – 1 jar (26 ounces) meatless spaghetti sauce

– 9 uncooked lasagna noodle – 2 medium carrots, shredded – 1-1/2 cups broccoli floret – 4 ounces fresh mushrooms, sliced

– 1 small zucchini, thinly sliced – 1 small yellow summer squash, thinly sliced – 2 cups fresh spinach – 2 cups shredded part-skim mozzarella cheese

DIRECTIONS 1. Preheat your oven to 350°F. 2. Mix cottage cheese, ricotta, and parsley in a bowl. 3. Spread 1/2 cup of spaghetti sauce in a 13x9-inch baking dish that's been coated with cooking spray. 

4. Place 3 noodles in the dish, then spread a third of the cheese mixture on top. 5. Sprinkle half of the carrots, broccoli, mushrooms, zucchini, and squash over the cheese. 6. Pour a third of the remaining sauce over the veggies.

7. Add half of the spinach, then sprinkle a third of the mozzarella cheese. 8. Repeat the layers: noodles, cheese mixture, veggies, sauce, spinach, and mozzarella. 9. Finish with a layer of noodles, cheese mixture, sauce, and mozzarella.

10. Cover the dish tightly and bake for 45 minutes. 11. Uncover and bake for another 15 minutes until the noodles are soft. 12. Let it sit for 15 minutes before cutting and serving.