Roasted Vegetable Lasagna

Ingredients:
2-3 med zucchini
1 med peeled eggplant
1 red pepper
1 med sweet onion
olive oil
fresh ground pepper
1 jar of favorite spaghetti sauce
6 No-boil lasagna strips
1 container low fat cottage cheese
1 egg
1/3 C grated parmesan cheese
8 oz bag shredded mozzarella cheese

Directions:
*Line cookie sheet with aluminun foil, spray with Pam.
*Cut veggies in bite size pieces and spread on foil lined pan.
*Drizzle with olive oil and as much fresh ground pepper as you like.
*Bake in 400 degree oven 15 min
*Mix veggies and cook another 15 min.
*Using a 9x13 casserole, spray with Pam, spread 1/3 jar of spaghetti sauce.
*Place 3 no-boil lasagna strips on sauce.
*Mix cottage cheese with egg and parmesan cheese.
*Spread half on lasagna.
*Spread half of roasted vegetables.
*Spread 1/3 jar of sauce.
*Spread half of 8 oz bag of shredded mozzarella over sauce.
*Add 3 more no-boil lasagna strips.
*Spread the rest of cottage cheese mixture.
*Spread the rest of the roasted veggies.
*Spread the rest of the sauce.
*Spread the rest of the mozzarella.
*Bake in 350 degree oven for about 30 mins.
*Let sit before cutting.

Serves: 12
Source: Marc's mother

Submitted by: Heather Dufresne