Vegetarian Lasagna

By Nitaj3

Ingredients

• 1 onion, thinly sliced
• 1 cup shredded carrots
• 3/4 cup apple juice
• 4 cups shredded zucchini
• 1 cup chopped broccoli
• 2 cups chopped fresh spinach
• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 2 cups fat-free cottage cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded low-fat mozzarella cheese
• 12 uncooked lasagna noodles
• 2 cups reduced-sodium tomato sauce

Preparation

Step 1

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Directions
HEAT a large nonstick skillet over mediumhigh heat and add the onion, carrots, and apple juice. Cook, stirring occasionally, for 2 minutes. Add the zucchini and broccoli; cook, stirring occasionally, for 3 minutes, or until the vegetables are soft. Add the spinach, basil, and marjoram. Cover the skillet, remove it from the heat, and let stand for 2 minutes.
IN a blender or food processor, combine the cottage cheese, Parmesan, and 1/2 cup of the mozzarella. Blend until smooth.
COAT a 13" x 9" baking dish with cooking spray. Place 3 uncooked noodles in the bottom of the baking dish. Top with one-third of the cheese mixture and one-third of the vegetable mixture. Repeat layering 2 more times. Top with the remaining 3 noodles, the tomato sauce, and the remaining 1/2 cup mozzarella. Cover the dish with plastic wrap; refrigerate overnight to soften the noodles.
REMOVE the baking dish from the refrigerator and let stand for 30 minutes.
PREHEAT the oven to 350°F. Remove the plastic wrap from the baking dish and cover the dish with foil. Bake the lasagna for 40 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the noodles are soft and the top is golden brown. Let stand for 5 minutes before serving.