Recipe Name Vegetable Low-Fat lasagne Submitted by jparkert Recipe Description Lots of veggies and low in fat Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 90 Ready In (minutes) 110

Ingredients Amount Measure Ingredient 2 cups small curd (not packed) nonfat cottage cheese 1 medium eggs 2 cups, shredded mozzarella cheese 16 ounces spaghetti sauce, meatless, canned 1 package (10 oz) Spinach, frozen, chopped, thawed and well drained 1 medium zucchini, chopped 1/2 cup, chopped Carrots 1 leek Leek, white and light green part 9 tablespoons lasagna noodles (9 noodles needed) 2 teaspoons basil 1 tablespoon oregano 1 cup (8 fl oz) water 2 dash salt, to taste Steps Sequence Step 1 In large bowl, mix vegetables, cottage cheese, egg, mozzarella cheese and seasonings. 2 Preheate oven to 350 degrees 3 Spray bottom of glass lasagne pan with olive oil spray 4 Put 1/2 cup of sauce on the bottom of the pan, then 3 noodles. Layer 1/2 of the veggie/cheese mix on top of the noodles. 5 Repeat the above layer. Then finish with 3 noodles, sauce, mozzarella cheese (1 cup). Sprinkle with parmesan or oregano if desired. 6 Put 1 cup water around the outside of the stack. Cover with foil, using toothpicks to hold the foil off of the cheese. Then bake at 350 degrees for 75 minutes. Remove foil for last 10 minutes. Allow to rest for 15 minutes after baking