Vegetable Lasagna

I love lasagna, especially vegetable lasagna. This one is filled with veggies and lower-fat cheeses, so is actually fairly healthy!

Vegetable Lasagna (approx. 12 servings)
2 cups diced zucchini (do not peel)
1 cup diced bell peppers
1 14 oz. can diced tomatoes
4 cups sliced mushrooms (about 12 oz.)
1 medium onion, diced
2 cloves garlic, minced
1/4 tsp. salt
1/3 cup dry red or white wine
3 T. chopped fresh basil
1 9 oz. bag baby spinach
2 cups low-fat cottage cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 24 oz. jar pasta sauce
1 9 oz. package no-boil lasagna noodles

1. Preheat oven to 350F.

2. Combine zucchini, bell pepper, tomatoes, mushrooms, onion, garlic, salt, and wine in a deep frying pan or saucepan. Bring to a boil, cover, and reduce heat to medium-low; simmer, stirring occasionally, for 10 minutes or until vegetables are tender. Stir in basil and set aside.

3. Cook spinach (+ up to 1 tsp. water, if needed) in a large pot at high heat for 3 minutes, until just wilted (still bright green). Drain and chop coarsely, combine with cottage cheese, 1 cup mozzarella cheese, and parmesan cheese.

4. Assemble the following layers in a 9 x 13 x 3 in. baking dish (listed top to bottom):
1 cup pasta sauce
4 lasagna noodles (overlap slightly)
1/3 spinach - cheese mixture
1/3 vegetable mixture
4 lasagna noodles (overlap slightly)
1/3 spinach - cheese mixture
1/3 vegetable mixture
1 cup pasta sauce
4 lasagna noodles (overlap slightly)
1/3 spinach - cheese mixture
1/3 vegetable mixture
4 lasagna noodles (overlap slightly)
1 cup pasta sauce

5. Cover tightly with foil and bake at 350F until noodles are tender, 50-60 minutes. Remove foil and top with remaining 1 cup of mozzarella cheese, bake an additional 5-10 minutes, until cheese is melted.

6. Remove from oven and allow to sit for at least 10 minutes before slicing and serving.