Ingredients
8 ounces uncooked spaghetti1 jar (28 ounces) meatless spaghetti sauce, divided1-1/2 cups cut zucchini (1/2-inch pieces)1 cup sliced celery1 cup thinly sliced carrots1 cup sliced fresh mushrooms1 medium onion, chopped1 tablespoon olive oil2 cups fat-free cottage cheese2 cups shredded part-skim mozzarella cheese2 tablespoons grated Parmesan cheese
Preparation
Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onion in oil until tender.
Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
