Vegetarian Lasagna

I love this lasagna recipe because it's so tasty and very versatile. You can substitute any veggies you want and it should come out just fine. It was also very easy to make SFT-friendly by using fat free cottage cheese and mozzarella cheese in place of the full-fat versions. I think my mom cut it out of the newspaper when I was in high school, so we've been making it for a while. The version I'm posting is half of the original recipe, perfect for 4 people and made in an 8x8" baking dish. If you are serving more or want lots of leftovers, make it in a 13x9" pan and double it.

Vegetarian Lasagna

4 sheets DeLallo whole wheat no-boil lasagna
3/4 cup fat free cottage cheese
2 tbsp Parmesan cheese*
1 egg white, slightly beaten
2 tsp dried parsley
1 small zucchini, quartered and sliced
1 small yellow summer squash, quartered and sliced
3/4 cup sliced fresh mushrooms
14.5 oz can Italian-style diced tomatoes
1 tsp minced garlic
4 tsp olive oil
1 3/4 cups Kraft fat free shredded mozzarella cheese
2 1/4 cups Whole Foods 365 Fat Free Pasta Sauce
3 oz tomato paste

In a small bowl, stir together the cottage cheese, egg, parsley, and grated Parmesan. Refrigerate until needed. Meanwhile, heat olive oil in a skillet over medium heat and saute zucchini, squash, mushrooms, and tomatoes (slightly drained) until tender. Stir together marinara sauce and tomato paste in small bowl.

Assemble lasagna as follows in 8x8" baking dish:

Layer of marinara sauce mixture (about 1/3 of it)
2 sheets lasagna
Half of cottage cheese mixture
Half of vegetables
2/3 cup mozzarella
Layer of marinara sauce mixture (about 1/3 of it)
2 sheets lasagna
Remainder of cottage cheese mixture
Remainder of vegetables
2/3 cup mozzarella
Remainder of marinara sauce mixture
Remainder of mozzarella

Using a misting oil sprayer or olive oil cooking spray, lightly mist the top layer of cheese to aid in melting and browning. I used a 10-pump spray in my Weight Watchers oil sprayer.

Bake at 375 for 20-25 minutes. Let stand 5 minutes before cutting and serving. Makes 4 servings.