1 Pound Dry Lasagna Noodles
24 Oz Low fat Cottage Cheese
1/4 Cup Chopped Fresh Basil
4 Cups Fat Free Shredded Mozzarella
4-5 Roma Tomatoes Sliced
2 Carrots Grated
2 Zucchini Grated (skins only)
6 oz Baby Spinach
1/4 Cup Grated Parmesan
Olive Oil Salt, Pepper, Granulated Garlic
Heat olive oil in a frying pan. Wilt the spinach for less than a minute. Season with salt and pepper and turn the heat off. Set aside Combine cottage cheese, eggs, basil and salt and pepper in a bowl.
In a 9×13 in pan, layer the lasagna using raw noodles. Alternate the layers between veggies and cottage cheese making 4 layers. Add mozzarella on top of each layer before starting the next one. Top the entire lasagna with Parmesan. Cover with parchment paper, then foil. Bake at 350 for about an hour. Let set for a few minutes before cutting and serving!