2 tbsp. chopped onion
1 clove garlic, minced
1 tsp. olive oil
1 1/2 c. peeled, diced tomato
2 c. peeled, diced eggplant
1/2 c. chopped green pepper
1 sm. zucchini, diced
1/4 lb. fresh mushrooms, chopped
1 tsp. dried whole oregano
1 bay leaf
1/4 tsp. salt
1/4 tsp. pepper
6 uncooked lasagna noodles
1/8 tsp. salt
2 eggs, beaten
1 c. lowfat cottage cheese
1 tbsp. chopped fresh parsley
Vegetable cooking spray
1/2 c. (2 oz.) shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese

Saute onion and garlic in hot oil in a large skillet 2 minutes. Stir in next 9 ingredients; cover, reduce heat, and simmer 10 minutes. Remove bay leaf; set vegetable mixture aside.

Cook lasagna according to package directions, reducing salt to 1/8 teaspoon. Drain noodles, and cut in half crosswise; set aside. Combine eggs, cottage cheese, and parsley; set aside.

Coat an 8-inch square baking dish with cooking spray. Place 4 noodle halves in dish. Spoon half of cottage cheese mixture over the noodles. Spread half of vegetable mixture over cottage cheese mixture; sprinkle with half of Mozzarella. Repeat layers, ending with noodles.

Cover baking dish, and bake at 350 degrees for 20 minutes. Sprinkle with Parmesan; cover and bake an additional 5 minutes. Yield: 6 servings (245 calories per serving).