Hearty Vegetable Lasagna

8 oz. lasagna noodles cooked (9 noodles)
3/4 c part-skim mozzarella cheese, grated
1 1/2 c fat free cottage cheese
1/4 c hard parmesan cheese, grated
2 medium zucchini, thinly sliced
1 4 oz. can mushrooms, drained
2 14.5 oz. can whole tomatoes, no salt
1 med. yellow onion chopped
2 lg. clove garlic
1.5 Tblsp. Mrs. Dash Italian Medley (italian seasoning)

Preheat oven to 350 °F.

1. Lightly spray 9- by 13-inch baking dish with vegetable oil spray.

2. In small bowl, combine 1/8 cup mozzarella and 1 tablespoon
Parmesan cheese. Set aside.

3. In medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.

4. Lightly spray bottom of large sauce pan and add onion, toss till lightly browned

5. Add remaining ingredients to onions and cook on medium. Stir occasionally while breaking up tomatoe's. Simmer 5 minutes.

Assembly:
Spread thin layer of tomato sauce in bottom of baking dish. Add a third of noodles in single layer. Spread half of cottage cheese mixture on
top. Add layer of zucchini.

5. Repeat layering. Add thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.

6. Bake for 30minutes then remove foil for last 5 minutes. Remove from oven and let cool for 10 minutes before serving.

Serve with your favorite salad






Number of Servings: 9

Recipe submitted by SparkPeople user VAMISS1.