Ingredients

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

Cooking Instructions

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.)
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)