6 lasagna noodles
2 qts. water
2 tbsp. vegetable oil
1 c. chopped onion
1 1/2 c. 1/8-inch bias-cut carrots (about 4 medium)
1/2 tsp. oregano
2 eggs
2 c. low-fat cottage cheese (about 1-16 oz. carton)
4 tbsp. Parmesan cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 tsp. minced garlic (about 1 clove)
1 3/4 c. spaghetti sauce (about 1-15 oz. jar)
1/2 c. water
1 tsp. basil
1 c. sliced mushrooms
1 quartered and sliced zucchini
1 c. shredded part-skim Mozzarella cheese (about 4 oz.)
1/4 c. sliced black olives (optional)

Cook lasagne noodles in boiling water about 12 minutes. Drain, rinse and cover with cold water. Heat vegetable oil in large saucepan. Add onion, carrots and garlic. Saute until carrots are tender, about 10 minutes. Add spaghetti sauce, water and spices. Bring to a simmer.

Beat eggs and blend in cottage cheese, Parmesan cheese and vegetables. Spread a thin layer of sauce over bottom of 9x13 inch baking pan. Cover with layer of noodles; spoon half of cheese mixture over noodles. Cover with half of sauce. Repeat.

Cover with foil and bake in 350 degree oven for 35 minutes. Remove foil. Arrange olive slices over top and sprinkle with cheese. Bake uncovered about 15 minutes or until center is bubbly. Let cool about 10 minutes to set layers.