- 2 cups 1% cottage cheese
- 1 (15 ounce) container reduced-fat ricotta cheese
- 2 tablespoons minced fresh parsley
- 1 (26 ounce) jar meatless spaghetti sauce
- 9 uncooked lasagna noodles
- 2 medium carrots, shredded
- 1 1/2 cups broccoli florets
- 4 ounces fresh mushrooms, sliced
- 1 small zucchini, thinly sliced
- 1 small yellow summer squash, thinly sliced
- 2 cups fresh spinach
- 2 cups shredded part-skim mozzarella cheese
- In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with three noodles and a third of the cheese mixture. Sprinkle with half of the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
- Arrange half of the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
- Cover tightly and bake at 350 degrees F for 45 minutes. Uncover; bake 15 minutes longer or until noodles are tender. Let stand for 15 minutes before cutting.