Charlene Suzukis Vegetable Lasagna

Ingredients

• 1 Large onion, chopped
• 3 Cloves garlic,finely minced
• 1 cup Thinly sliced mushrooms
• 1 tbls Olive oil
• 1 1/4-1 1/2 lbs Broccoli chopped
• 6 to 7 ozs Zucchini thinly sliced
• 2 cups Chopped fresh spinach
• 1 tsp Dried oregeno
• 1/4 tsp Red pepper
• 1 to 2 tbls Fresh parsley, minced
• 16 ozs Low fat (1%) cottage cheese
• 1 1/4 cups Part-skim mozzarella (1/4) for topping
• 3 tbls Parmesan grated (1) for topping
• 1/4 cup Chopped fresh basil
• 1 or 2 egg whites Egg
• 1 - 26oz jar (3 cups) Tomato and basil sauce (CENTO my choice)
• 9-12 Lasagna noodles (whole wheat) cooked al dente

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