1 tbsp. olive oil
1 med. onion, chopped
1 clove garlic, chopped
1 lg. carrot, grated
1 lg. zucchini, grated
8 lg. mushrooms
1 tsp. basil, fresh when available
1 tsp. parsley

LAYERS:

1/4 c. grated Parmesan cheese
8 oz. lowfat Mozzarella cheese, grated
16 oz. lowfat cottage cheese
1 pkg. lasagne noodles
1 lg. jar tomato sauce

Saute olive oil with onions and garlic until very lightly cooked. Add zucchini, carrots and mushrooms. Stir and simmer on medium heat. Add basil, parsley, then tomato sauce; let simmer.

Cook noodles for 7 minutes in boiling water and 1 teaspoon olive oil (they will finish cooking when baked in oven).

Begin layering with sauce, then noodles on bottom of large baking dish. Alternate sauce, Mozzarella and cottage cheese. Sprinkle Parmesan on top. Bake uncovered in oven for 40 minutes at 325 degrees. Let stand 15 minutes, then cut.