16 oz. no-salt canned tomatoes
12 oz. tomato sauce
1/2 tsp. dried oregano
1/2 tsp. dried basil
Salt substitute
1 tbsp. olive oil
2 lg. onions, chopped
1 lg. clove garlic, minced (optional)
6 oz. mushrooms, chopped
1 lg. carrot, scraped & chopped
1/2 green pepper, chopped
8 oz. lasagna noodles
3 oz. grated Parmesan cheese
5 oz. skim-milk mozzarella, sliced
6 oz. low fat cottage cheese

Simmer tomatoes, tomato sauce, oregano, basil and salt substitute. Heat oil in skillet and saute onions (and garlic) until onion is limp. Add mushrooms, carrots and green pepper; saute over high heat to evaporate liquid quickly. Cook lasagna noodles.

When vegetables are softened, combine with tomato mixture and simmer 15 minutes more. Cover bottom of 12 x 8 x 2 inch casserole with several spoons of sauce. Criss-cross layers of noodles. Spread with 1/2 of cheese (in any order). Add more noodles. Spread with remaining cottage cheese, Parmesan and sauce. Top with remaining mozzarella. Bake at 375 degrees for 30 minutes. Serves 4.