Vege Lasagna

This is great for baby food and adult meals. It taste like a meat lasagna and it's super easy to make.

1 Jar Spaghetti Sauce (I use Garden Blend)
2 cups low fat mozzarella cheese
6 dry lasagna noodles (I use the no boil kind to save time)
10 oz frozen fresh chopped spinach
16 0z fat free cottage cheese
1 -2 cups of carrots (run them through a processor to chop finely)
1/2 can pumpkin (optional)

Cook spinach in microwave according to directions. Mix cottage cheese, spinach and carrots in a bowl. Mix pumpkin and Spaghetti Sauce in a small bowl.

In a 9x13 pan (sprayed with Pam) spread 1 cup sauce mixture, place 3 dry noodles and top with cheese mixture. Cover with 1 cup mozzarella cheese then pour 1 cup sauce on top. Top with 3 dry noodles and cover with remaining sauce.

Cover and bake @375 for 1 hour. Uncover and top with remaining cheese - recover and let stand 5 min before serving.