Chicken and Vegetable Lasagna

Ingredients

• 1 (13 1/4 ounce) package whole wheat lasagna noodles
• 2 cups diced cooked chicken (skinless)
• 1/2 cup chopped onion
• 1 tablespoon minced garlic
• 4 cups fresh spinach (picked and cleaned)
• 2 cups par-boiled sliced carrots
• 2 cups sliced zucchini
• 8 ounces sliced mushrooms (I like mine lightly sauteed)
• 24 ounces of your favorite brand marinara sauce
• 12 ounces shredded part-skim mozzarella cheese
• 24 ounces fat-free cottage cheese
• 3 tablespoons grated parmesan cheese

Directions

1. 1

   Cook lasagna noodles per package instructions.

2. 2

   Sauté onions in a little olive oil, until translucent, then add mushrooms and garlic until mushrooms are lightly cooked.

3. 3

   Next, layer casserole dish with marinara sauce, noodles, veggies (including mushroom mixture), 1/2 of the cottage cheese, 1/3 of the mozzarella cheese, 1 tablespoons of the parmesan cheese.

4. 4

   Repeat steps for second layer.

5. 5

   Finish with remaining lasagna noodles, marinara sauce and mozzarella cheese.

6. 6

   Cover and bake at 350°F for about an hour.

7. 7

   Let rest for 15-30 minutes and serve.