EASY VEGETABLE LASAGNA

THE BEST THING ABOUT THIS RECIPE IS THAT NOT ONLY IS IT VERY HEALTHY, YOU CAN PUT WHAT EVER VEGETABLE YOU DESIRE IN IT.  I LIKE TO PUT VEGGIE CRUMBLE IN MY SAUCE TO GIVE IT THE TEXTURE OF MEAT.  THIS RECIPE CAN ALSO BE FROZEN FOR UP TO 3 MONTHS FOR LATER ENJOYMENT.  ENJOY AND HAPPY COOKING.


3 CUPS PASTA SAUCE
1 - 16 OUNCE CONTAINER 1% OR NON-FAT COTTAGE CHEESE
9 LASAGNA NOODLES, OVEN READY SHEETS
2 CUPS LOW FAT MOZZARELLA CHEESE
1 CUP FRESH SPINACH LEAVES
2 MEDIUM TOMATOES, SLICED THIN
1 ZUCCHINI, CUT INTO HALF MOONS
1 PACKAGE MUSHROOMS, SLICED THIN


PREHEAT OVEN TO 350 DEGREES.


IN A SMALL BOWL, COMBINE COTTAGE AND PARMESAN CHEESE.


SPRAY A 13 X 9 INCH BAKING PAN WITH NON-STICK SPRAY.


PLACE 3 UNCOOKED NOODLES ON THE BOTTOM OF THE PAN.


COVER THE NOODLES WITH 1 CUP SPAGHETTI SAUCE, 1/3 CHEESE MIXTURE AND 1/3 MOZZARELLA CHEESE.


SPREAD SPINACH LEAVES, TOMATOES, ZUCCHINI AND MUSHROOMS ON TOP OF CHEESE.


REPEAT THIS LAYERING 2 MORE TIMES WITH NOODLES, SAUCE, CHEESE AND VEGETABLES.


COVER TIGHTLY WITH ALUMINUM FOIL.


BAKE FOR 45 MINUTES COVERED AND 15 MINUTES UNCOVERED.


LET STAND FOR 10 - 15 MINUTES BEFORE SERVING.


MAKES 6 - 8 SERVINGS.