Vegetarian Lasagna

[cat lover]

This is one of my DH's favorites!

1 medium onion, sliced thin
1 cup carrots, shredded
3/4 cup apple juice
4 cups zucchini OR yellow squash, shredded
1 cup broccoli, chopped
2 cups fresh spinach, chopped
1 tsp dried basil
1/2 tsp dried marjoram
2 cups fat free cottage cheese
1/4 cup grated Parmesan cheese (I use low fat, used to be able to get fat free, but can't find it any longer)
1 cup low fat mozzarella cheese, shredded (I use fat free)
12 uncooked lasagna noodles
2 cups low sodium tomato sauce

Lightly coat a 13 x 9" dish with fat free non stick spray. In a 10" skillet combine onions, carrots, and apple juice over a medium heat. Cook and stir 2 minutes. Add zucchini and broccoli; cook and stir another 3 minutes or till vegetables are soft. Add spinach, basil, and marjoram. Cover the skillet, remove from heat and let stand 2 minutes. In a blender combine the cottage cheese, Parmesan, and 1/2 cup of the mozzarella; blend till smooth. Set aside. Put 3 uncooked noodles in bottom of dish. Top with one third of the cheese mixture and one third of the vegetable mixture. Repeat layering 2 more times. Top with the remaining 3 noodles, the tomato sauce, and the remaining 1/2 cup mozzarella. Cover dish with plastic wrap and refrigerate overnight to soften the noodles. Remove dish from refrigerator and let stand 30 minutes. Preheat oven to 350 degrees. Remove plastic wrap frpom dish and cover with foil. Bake 40 minutes. Remove the foil and bake an additional 15 to 20 minutes or till noodles are soft and the top is golden. Let stand 5 minutes before cutting.
MAKES 8 SERVINGS**

Per Serving (using original ingredients; not my subs of fat free products which would lower these counts)

215 calories
4.6 g total fat
2 g saturated fat
10 mg cholesterol
318 mg sodium
4.2 g fiber

**Remember Portion Control is a MUST to help lower whatever levels you are aiming for!

[Cooked]

Cat, this is a keeper! I can hardly wait to try it and I will be this week.