12 large lasagna noodles
3 T. olive oil
2 Lg. carrots, sliced
1 cup. sliced fresh mushrooms
1/2 cup. diced onions
1/2 cup. diced celery
1 garlic clove, chopped
1 small yellow squash, sliced
1 small green squash, sliced
1 (10oz) pkg. chopped frozen spinach, thawed,drained, squeezed dry
10 to 12 broccoli florets
24 oz. cottage cheese
2 (8oz) pkg, shredded Italian four cheese,cheese blended
8 cups. spaghetti sauce with pesto
1 cup. Parmesan cheese
Cook lasagna noodles according to package directions. Drain; keep noodles separated by placing each on a piece of plastic wrap.
Heat oven to 350*F. Spray 13 x 9 inch pan with nonstick spray. In large skillet, heat oil over medium-high heat until hot. Add carrots,mushrooms,onions,celery,garlic and yellow and red squash;saute 10 to 12 minutes or until tender. Add spinach;reduce heat to low. Place broccoli on top of mixture;cover. Simmer 6 to 8 minutes or until broccoli is tender.
In medium bowl, combine cottage cheese and 8 oz. Italian cheese blend; mix well. Set aside. In medium saucepan, heat spaghetti sauce over low heat. Pour 3 cups sauce into pan. Place 4 lasagna noodles over sauce; spread cottage cheese mixture over noodles. Layer with 4 noodles; cover with 2 cups sauce. Spoon vegetable mixture over sauce using slotted spoon.
Layer with remaining 4 noodles; top with remaining 3 cups sauce.
Bake, uncovered, 45 to 60 minutes. Turn oven off; Sprinkle dish with remaining 8oz. Italian cheese blend.
Leave in oven 10 to 15 minutes or until cheese is melted. Remove from oven; cool 20 minutes. Sprinkle with Parmesan cheese.