Veggie Lasagna
Contributed by Diane S.

1  cup chopped onions
3 cloves garlic, minced
2 cups sliced mushrooms
1 cup each diced carrots, chopped sweet red pepper, and thinly sliced
zucchini
1 can (28 ounces) tomatoes, undrained, cut up
1 cup "Italian style" tomato sauce
1 can (5 1/2 ounce) tomato paste
1 tablespoon reduced-sodium soy sauce
2 tsp dried basil
1 tsp dried oregano
2 tsp brown sugar
1/2 tsp each black pepper and crushed red pepper flakes
9 whole wheat or spinach lasagna noodles, uncooked
2 cups low-fat (1%) cottage cheese
1 egg white
1/2 cup parmesan cheese
1 10 ounce package frozen spinach, thawed, squeezed dry and chopped
1 cup shredded reduced fat mozzarella cheese (4 ounces)
3/4 cup shredded reduced-fat sharp cheddar cheese (3 ounces)

Spray a large saucepan with non-stick spray.  Add onions, garlic,
mushrooms, carrots, red pepper and zucchini.  Cook and stir over medium
heat until vegetables are softened, about 7-8 minutes.

Add tomatoes, tomato sauce, tomato paste, soy sauce, basil, oregano,
brown sugar, black pepper, and red pepper flakes.  Mix well.  Bring to a
boil.  Reduce heat to medium-low, cover and simmer for 15 minutes.  Stir
occasionally.

Meanwhile, prepare lasagna noodles according to package directions.
Rinse under cold water and drain well.

In a medium bowl, combine cottage cheese, egg white, Parmesan cheese and
spinach.  Set aside.  In a separate bowl, toss mozzarella and cheddar
cheeses together until well mixed.

To assemble lasagna, spray a deep 13 x 9 inch baking pan with non-stick
spray.  Spread 1 cup sauce over bottom of pan.  Layer 3 noodles over
top.  Spread 2 cups sauce over noodles, followed by 1/2 of the cottage
cheese/spinach mixture, and 1/3 of the cheese.  Top with 3 more noodles,
2 cups sauce, 1/2 the cottage cheese/spinach mixture and 1/3 of the
cheese.  Layer final 3 noodles on top, followed by 2 cups sauce (you
should be left with 1/3 of the cheese).

Cover with foil and bake at 375 for 30 minutes.  Remove from oven,
uncover and sprinkle with remaining cheese.  Return to oven, uncovered,
for 10 minutes.  Let lasagna cool for 10 minutes before slicing.  (Be
patient.  It will hold together much better if you wait!)