1 box mini lasagna noodles, cooked and drained
1 lg. jar Thick and Hearty Ragu sauce (or make your own)
8 oz. cottage cheese
8 oz. Mozzarella cheese (save 1/2 for top of lasagna)
4 oz. Monterey Jack cheese
4 oz. Parmesan cheese
1 pkg. chopped frozen spinach, thawed, drained well
1/2 tsp. salt
1/4 tsp. pepper
1 med. zucchini, diced
1 med. onion, diced
4 oz. fresh mushrooms, sliced
1 carrot, peeled and shredded
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 tbsp. olive oil
1/2 tsp. salt
2 tsp. crushed garlic
1 tsp. oregano

In 9x13 baking dish spread 1/3 jar of sauce. Layer 1/2 noodles next. Combine next 7 ingredients and layer over noodles. Spread 1/3 remaining sauce over cheese mixture.

In skillet combine rest of ingredients and saute until tender but not overcooked. Spread over sauce, follow with remaining noodles, then remaining sauce and top with remaining Mozzarella cheese. Bake at 350 for 30-45 minutes.