Vegetable Lasagna (low-fat)

9  lasagna noodles, cooked al dente
1/2  cup onion, sliced
1  Tbs  oil
1  cup  carrots, thinly sliced
2  cups  mushrooms, sliced
3  cups  spaghetti sauce (Prego Traditional is my choice)
1  tsp  oregano
2  tsp parsley
1/4  tsp  pepper
2  cups  non-fat mozzarella cheese, shredded
2  cups  non-fat cottage cheese or ricotta cheese
1/2  cup  fresh grated parmesan cheese
1  pkg  frozen chopped spinach, thawed, drained, squeezed out
2  cups  fresh broccoli, chopped
3/4  cup  Egg Beaters (or 4 eggs)

Peel the stems of the broccoli with a vegetable peeler, cutting off only the very ends of the stalk. Now chop up the stems, along with the flowerettes. (The stems are very delicious and tender, if the outer tough skin is peeled away). Steam the cut-up broccoli until just barely tender, about 3 minutes. Plunge in cold water to stop cooking. Drain well. Set aside.

Steam the sliced carrots until just tender.

Lightly saute onion in the oil. Add mushrooms. Saute briefly, and set aside.

Crush the oregano with your fingertips to release the flavor. Add to spaghetti sauce. Set aside.

Combine cottage cheese (ricotta), Egg Beaters, pepper, and parsley.

In a deep, oblong baking pan (lasagna pan), put a thin layer of spaghetti sauce in the bottom of the pan.
Arrange 3 cooked noodles on top. Then add a layer of all the vegetables, including the spinach.

Next, add a layer of the cheese mixture, and then a layer of shredded mozzarella. Top with a layer of sauce.
Repeat the layers until you end with noodles. Put a little spaghetti sauce over the top of the noodles.
Sprinkle with grated parmesan cheese. Bake @350 degrees, uncovered, 35-45 minutes.
Remove from oven and cover with foil. Let sit for 15 minutes before cutting.