Yet Another Veggie Lasagna

15 oz. fat free ricotta
1 c. fat free cottage cheese
2 egg whites
1 c. shredded part-skim mozzarella
1/4 c. grated Parmesan
1 Tbs Italian seasoning
1 c. chopped sweet onion
3/4 c. matchstick carrots
2 c. sliced zucchini
8 oz. sliced mushrooms
9 oz no-boil lasagna noodles (12 noodles)
1 jar + 1 cup Newman's Own Organic tomato & basil sauce
1 can diced tomatoes
1/4 c. shredded part-skim mozzarella
1 Tbs. grated Parmesan

Combine ricotta, cottage cheese, egg, mozzarella, Parmesan, and seasoning.

After chopping veggies, saute in non-stick skillet lightly sprayed with cooking spray until tender and water is evaporated. Add one jar sauce and 1 can diced tomatoes and combine until sauce is distributed throughout vegetables.

Spray 9x5x2 glass pan with cooking spray and pour 1 c. sauce in bottom. Lay three noodles across the bottom of the pan. Spoon 1/3 of the cheese mixture across all three noodles. Spoon 1/3 of the veggie mixture across the cheese. Layer 3 more noodles. Continue layering (cheese, veggies, noodles), ending with noodles. Use the last cup of jar sauce to make sure all the noodle edges are wet.

Sprinkle remaining 1/4 c. mozzarella and 1 Tbs. Parmesan evenly over the top. Cover with foil and bake for 50 minutes. Remove foil and bake for another 15-20 minutes. Let sit for 15 minutes before cutting.

Makes 9 large servings.