VEGETARIAN LASAGNA

Last few weeks, we have been on a high protein diet.  Now we are starting to get pretty sick of meat.  So, for dinner tonight, we switched to a vegetarian lasagna.   This is an excellent recipe.  Lower in calories because of the cottage cheese.  Very easy to make because both the noodles and vegetables are used from raw.  Even if you are using the kind of noodles that normally require to be cooked first.  We used a spicy spaghetti sauce.  It was delicious!

3 cups pasta sauce

(I used Classico spicy tomato red pepper sauce.  I also used the whole jar of 650 ml rather than stick to 3 cups like the original recipe)

2 cups cottage cheese

1/2 cup grated Parmesan cheese

1 cup mozzarella cheese
9 whole wheat lasagna noodles

4 cups mixed vegetables (I used spinach, mushrooms, and broccoli)
1/2 cup water (if required)

• Mix all the cheeses together.
• Spray 11 X 8 glass pan.
• Place 3 noodles side by side in the pan (no need to cook them)
• Cover them with 1 cup pasta sauce
• Add 1/3 cheese mixture first then 1/3 vegetables
•  Repeat 2 more times.
• Add a bit of water (1/2 cup)
•  Cover tightly with aluminum foil
• Preheat oven to 400 degrees
• Bake one hour.
• Makes 8 servings