Kathy's Vegetable Lagagne - 12 points total

I got this off the recipezaar website. Most of the ingredients in their natural state will hold a lot of water that will be released during the cooking process. I strongly suggest roasting or broiling them prior to assembly to release some of that moisture. Otherwise the addition of some sheets of lasagne pasta would help to soak up that liquid.

Ingredients
1 large eggplant, peled, thinly sliced
3 small zuchinni, thinly sliced
3 small yellow squash, thinly sliced
1 medium red pepper
250 grams frozen spinach, defrosted and moisture squeezed
450 grams low fat cottage cheese
1 cup fat free mozarella cheese

Sauce
600 grams can tomato sauce
180 grams tin tomato paste
salt and pepper to taste
dried herbs such as thyme, basil, oregano, onion and garlic powder to taste.

Method

Pre heat oven to 180 degC.

For the sauce, put all the ingredients in a heavy based saucepan and cook over medium- ow heat for 20 minutes, stirring occassionally. Remove from heat when done.

In a 20 x 30 lasagne pan, layer, 1/3 eggplant, 1/2 cottage cheese, 1/2 zuchinni, 1/2 squash, 1/2 spinach, 1/3 remaining sauce. Repeat layers until finished. Top with remaining eggplant and sauce.

Cover with foil and bake 45 to 50 minutes or until cooked. Remove foil and sprinkle with cheese and bake until cheese is melted. Remove fom the oven and sit for 10 minutes. Serve with a salad.