Vegetable Lasagne 

1 tablespoon peanut oil

10 ounces frozen chopped spinach, thawed and uncooked

1 zucchini, grated

1 beaten egg

1/2 cup low-fat cottage cheese

6 ounces part-skim mozzarella, grated

11 ounces low-salt tomato sauce, with mushrooms

1 cup skim milk

8 ounces cooked Passover noodles

Preheat oven to 350 degrees. Lightly grease baking pan.

In separate bowl, combine spinach, zucchini, egg, cottage cheese and most of the mozzarella. In another pan, alternate layers of tomato sauce, noodles and vegetable mixture. Sprinkle remaining mozzarella over all.

Pour remaining milk around the edges of pan. Bake 75 minutes. Let sit 10 minutes before serving.

Serves 8.

From 'Life After Schmaltz'