6 lasagna noodles 2 quarts water 2 tablespoons canola oil 1 cup chopped onions 1-1/4 cups carrots, cut on the diagonal 1 tablespoon minced garlic 2 cups meatless spaghetti sauce (about 1 15 oz. jar) 1/4 cup water 2 teaspoons basil 1 teaspoon oregano 2 eggs 2 cups low-fat cottage cheese 4 tablespoons Parmesan cheese 1 (10-ounce) box frozen chopped spinach, thawed and drained 1 cup sliced mushrooms 1 cup quartered and sliced zucchini 1/4 cup sliced black olives (optional) 1 cup shredded fat-free mozzarella cheese Vegetarian Lasagna is from the Cook'n for Diabetes collection. Method 1. Cook lasagna noodles in boiling water about 12 minutes. Drain, rinse, and cover with cold water. 2. Heat oil in saucepan. Add onion, carrots, and garlic. Sauté until carrots are tender, about 10 minutes. 3. Add spaghetti sauce, water, basil, and oregano. Bring to a simmer. 4. Beat eggs and blend in cottage cheese, Parmesan cheese, and vegetables. 5. Preheat oven to 350 degrees. 6. Spread a thin layer of sauce over bottom of 9- by 13-inch baking pan. Cover with a layer of noodles. Spoon half of cheese-vegetable mixture over noodles. Cover with half of sauce. Repeat. 7. Cover with foil and bake for 35 minutes. 8. Remove foil. Arrange olive slices over top and sprinkle with mozzarella cheese. Bake uncovered about 15 minutes, or until center is bubbly. 9. Let stand about 10 minutes to set layers. Cut into 6 pieces.
Servings: 6 pieces