Whole Wheat Veggie Lasagna

This Lasagna was so yummy. I have made it a few times and keep forgetting to take a picture.

Whole Wheat Veggie Lasagna

1 package of whole wheat lasagna noodles

2 Tbls olive oil

1 medium onion chopped

8 oz fresh sliced mushrooms

2 cloves fresh garlic

1 zucchini finely chopped

1 yellow squash finely chopped

½ green pepper finely chopped

1 carrot finely chopped

2 (28 ounce) cans crushed tomatoes

1 (6 ounce) can tomato paste

1 tablespoon dried oregano

salt to taste

10 oz fresh spinach

1 (16 ounce) container cottage cheese, or ricotta cheese

2 eggs

3 tablespoons dried basil, divided

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1. Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.

2. Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini, yellow squash, carrots, pepper in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano and salt to taste. Reduce heat to low, and simmer for 15 minutes.

3. Meanwhile, Drain cottage cheese. Using a mixer, blend cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.

4. Preheat oven to 350 degrees. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, some fresh spinach, and a 1/3 of remaining sauce. Repeat layers with remaining ingredients. Sprinkle top with cheese mixture and remaining 1 tablespoon of dried basil.

5. Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.