From Rhode Island Hospital's Healthy Cooker.


  • 6 lasagna noodles (4 oz.)
  • 2 eggs
  • 2 quarts water
  • 2 cups low-fat cottage cheese
  • 1 cup onion, chopped
  • 1 cup mushrooms, sliced
  • 1 cup zucchini, quartered and sliced
  • 1 cup shredded part skim mozzarella cheese (about 4 oz.)
  • 1 1/2 cups carrots, diced (4 medium)
  • 1 3/4 cups nonfat spaghetti sauce (about 15 oz. jar)
  • 1/2 cup water
  • 1 10-oz. package frozen spinach, chopped, thawed, and drained
  • 4 tbsp. Parmesan cheese
  • 2 tsp. minced garlic (1 clove)
  • 1 tsp. basil
  • 1/2 tsp. oregano


In boiling water, cook lasagna noodles until soft, about 12 minutes. Drain and rinse.

Combine carrots, onions, and garlic in a pan and saute in a small amount of chicken broth until carrots are tender, about 10 minutes. Add in spaghetti sauce, spices, and water. Bring combination to a simmer. 

In a separate bowl, beat eggs. Blend in cottage cheese and vegetables. Fold in the Parmesan cheese. 

In a 9" x13" baking pan, spread a thin layer of sauce. One at a time, add in the lasagna noodles until covered. Spoon in half of the cheese mixture on top. Next, cover with half of the prepared sauce. In this order, repeat with the remaining ingredients. 

Cover with foil and bake for 35 minutes at 350 degrees Fahrenheit. 

Once complete, remove the foil and sprinkle the lasagna with cheese. Bake uncovered for another 15 minutes, until center is bubbly. 

Remove, let cool for 10 minutes, cut into desired sizes, and enjoy.