Jo's Veggie Lasagna


1 cup (250ml) carrots, shredded
1 cup (250ml) zucchini, shredded
1 cup (250ml) mushrooms, sliced
cup (125ml) onions, diced
1 pkg (300g) cooked spinach or
1 pkg (300g) frozen spinach
2 cups (500ml) 1% cottage cheese
1 tsp (5ml) garlic powder
1 tbsp (15ml) water
1/2 cup (125 ml) partly skimmed mozzarella cheese, shredded
1 pkg (375g) Catelli Healthy Harvest Whole Wheat Lasagna Noodles
1 jar (700g) Catelli Healthy Harvest Low Fat Pasta Sauce

Cook lasagna accordingly. In a nonstick skillet, heat water and steam carrots, onions, mushrooms
and zucchini (use more water if necessary). Stir in 1/3 of the pasta sauce, garlic and heat thoroughly.
In a bowl, combine cottage cheese, drained spinach and 1/3 of the mozzarella cheese. Spread 3 tbsp
of sauce in a 13 x 9 inch (34x22cm) baking dish. Layer with 4 noodles, spread vegetable combination,
4 noodles, cheese/spinach mixture, 4 noodles, remaining pasta sauce and mozzarella cheese. Bake,
covered, at 350 F (180 C) for 30 minutes and uncovered for 10 minutes more.
Let stand for 10 minutes before serving.

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