Grocery List or things you need to be sure you have on hand:
Whole Wheat Lasagna Noodles, Canned Spaghetti Sauce of your choice,
Baby Carrots, Celery, Red cabbage, Low fat cottage cheese,
2 packages sliced mozarella cheese, low moisture part skim
Approximate Preparation Time: 20-30 minutes
Ease of Preparation: Easy
List of Ingredients: 
1 pkg Whole Wheat Lasagna Noodles
1 Can Spaghetti Sauce of your choice
6 baby carrots, chopped
2 celery stalks, choppped
1-2 red cabbage leaves, chopped
9-12 T. low fat cottage cheese (do not drain)
18 slices low moisture part skim mozarella cheese
Directions: Cook lasagna noodles according to package directions.  Drain promptly.  Meanwhile, pour canned spaghetti sauce into a large saucepan, add carrots, celery and cabbage leaves.  Simmer about 20 minutes on medium-low heat.

Lightly spray bottom of a 13x9x1 inch pan with cooking spray.  Layer 3-4 noodles to cover bottom of the pan.  Spoon 1/3 of the sauce on the noodles, spreading evenly.  Spoon 1 tablespoon of cottage cheese on each noodle.  Top with 4-6 slices of mozarella cheese.  Repeat two more times until ingredients are used.  Bake in a 350 degree oven for 30 minutes or until bubbly and cheese is melted and starting to brown a little on top.
Hints, Tips and Variations: Add your favorite vegetables or meats for your own variation.  Add crushed garlic for more flavor.
Good Cooks Tell All: Don't use too many carrots for this recipe or it will cause an unusual flavor.
Submitted by: Jeneen Holland (Barb's daughter)
The Source of This Recipe: Mine, adapted from a recipe by Cherie Thomas
Skinny It Down: Use fewer mozarella cheese slices or fat free dairy products

Meats and Main Dishes