1 (16 oz.) pkg. lasagna noodles
8 oz. ricotta chese
8 oz. cottage cheese, 2% lowfat
2 eggs, slightly beaten
1 (20 oz.) jar spaghetti sauce
2 med. carrots, thinly sliced
2 c. cauliflower flowerets, or grated
2 c. broccoli flowerets, or grated
1 med. zucchini, thinly sliced
8 oz. grated Mozzarella cheese
1/2 c. Parmesan cheese

Cook and drain lasagna. In bowl, combine ricotta cheese, cottage cheese and eggs. Cover bottom of a 13x9x2 inch baking dish 1/3 of sauce; top with a layer of noodles. Place 1/2 of the cheese and egg mixture over noodles. Top with 1/2 of carrots, cauliflower, broccoli and zucchini. (Vegetables can be steamed slightly if preferred before placing in the lasagna.)

Bake at 350°F for 50-60 minutes, or until cooked through and top is bubbly. Cover with foil if top is browning too quickly.