Kathy's Vegetable "Lasagna"

Ingredients

• 1 large eggplant, peeled and sliced thinly long ways
• 3 small zucchini, sliced
• 3 small yellow squash, sliced
• 1 medium red bell pepper, sliced

• 1 (9 ounce) bag fresh spinach

• 1 (16 ounce) container low fat cottage cheese
• 1 cup shredded kraft fat free mozzarella cheese

SAUCE

• 1 (20 ounce) can tomato sauce

• 1 (6 ounce) can tomato paste
• salt, to taste
• pepper, to taste
• garlic powder, to taste
• onion powder, to taste
• oregano, to taste
• thyme, to taste
• basil, to taste

Directions

1. 1

   Sauce.

2. 2

   Pour tomato sauce, paste and seasonings in a sauce pan.

3. 3

   Cook over medium to med/low heat for 20 minutes.

4. 4

   Stirring ocassionally.

5. 5

   Remove from heat when done.

6. 6

   Lasagna.

7. 7

   Preheat oven to 350*.

8. 8

   Spray (8"x11. 5") lasagna pan with non stick spray.

9. 9

   Place a little of the sauce on the bottom of pan.

10. 10

    Layer: 1/3 of eggplant, 1/2 of cottage cheese, 1/2 of zucchini, 1/2 of squash, 1/2 of spinach, 1/3 of remaining sauce.

11. 11

    Repeat Layers.

12. 12

    Top with remaining eggplant and sauce.

13. 13

    Cover with foil and bake for 45 to 50 mins or till bubbly and vegetables feel soft.

14. 14

    Remove from oven.

15. 15

    Remove foil and top with mozzarella cheese and bake till cheese is melted.

16. 16

    Remove from over and let sit for 10 minutes.

17. 17

    Serve with salad.

18. 18

    Enjoy!

19. 19

    **Ialso sprinkle a little of each seasoning over each layer of veggies.