Healthy Lasagna

Healthy Veggie Lasagna

Healthy Veggie Lasagna
Sautéed Veggies -
2 cups eggplant diced
1 ½ red sweet onion diced
2 garlic cloves
2 cups sliced mushrooms (I used bella)
1 small zucchini thinly sliced
¾  of a 1 pound bag of spinach
2 tablespoons cooking oil
Directions:
Get large wok and put oil in on medium high heat.  Put in onions and garlic together and let sit for about 3min.  Stir and put in eggplant, zucchini, mushroom.  Cook until  zucchini is kind of transparent.  Stir in spinach until spinach is soggy and cooked.  Let sit.
Sauce-
3 roma tomatoes diced
2 tablespoons parsley
1 teaspoon fresh oregano
1 tablespoon oil
The rest of the spinach bag
Directions:  Put all into a sauce pan and stir occasionally stir until mixture is thicker.
Cheese mixture:
3 cups lowfat cottage cheese
2 eggs
2 cups shredded mozzarella
2 tablespoons shredded fresh parmesan
Direction:  Mix.
Cook 9 noodles as package directs. Preheat oven at 350*
When everything is cooked, place 3 noodles in a 9x13 bake dish covering the bottom.
Put a small layer of the sauce, cheese mix, and veggies over the noodles.  Put 3 noodles on top of the mixture and repeat putting small layers of each mixtures on top.  Put a final 3 noodles on top and cover with the remaining mixtures.  Bake for 35 min.
Awesome served with a bit of red pepper on top.  And of course some red wine!
Just to think, I had no idea how to cook just a few years ago!