350-degree F. oven
10 lasagne noodles, cooked, drained
1 large onion, chopped
1 bell pepper, sliced
2 cups (1/2 pound) fresh mushrooms, sliced
1 26-ounce jar Healthy Choice pasta sauce
1 14-ounce can diced tomatoes
1 teaspoon each basil, garlic powder, oregano,
marjoram, seasoned salt

1/3 cup egg product
24 ounces fat-free cottage cheese
6-ounce package (1 1/2 cups) fat free mozzerella cheese
1/2 cup fat-free Parmesan cheese

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Brown all vegetables in a sprayed skillet. Simmer
til almost tender.

Combine in a bowl, the pasta sauce, tomatoes, and the spices.

In another bowl, combine egg product and cottage cheese.

Spray a 9x13" pan. Layer half each of the noodles,
vegetables, cottage cheese mixture, tomato mixture, and
mozzerella. Repeat layers. Top with Parmesan cheese.
Cover and bake 1 hour.