Veggie Lasagna - low Cal & Delicious!

Ingredients:
2 tsp. olive oil
1 large onion diced (yellow or white)
2 large carrots, diced
1 red pepper, diced
1 zucchini, diced
1 yellow squash, diced

3 tsp salt (divided)
1.5 tsp black pepper (divided)

3 T. all purpose flour
3 T. unsalted butter
3 1/2 cups skim milk, heated slightly (microwave for 2.5 minutes)
1/4 cup five cheese Italian shredded cheese
1 package frozen spinach, thawed and drained (10 oz)

1-16oz container 1% lowfat cottage cheese
1 cup part-skim mozzarella cheese
1/4 cup five cheese Italian shredded cheese
1/2 cup grated parmesan cheese

12 Barilla no bake lasagna noodles
1 Jar Barilla Tomato & Basil sauce

Preparation:
Preheat oven to 375.

Heat 2 tsp olive oil in a large skillet over medium heat. Add in onion, carrot and pepper. Saute until softened -about 5 minutes. Add in zucchini and squash. Put a lid on the pan, reduce heat to medium-low and let sit for 4 minutes. Season with 1/2 tsp salt and a dash of pepper. Set aside.

Melt 1 T. butter in medium saucepan. Whisk in flour. Gradually whisk in warmed milk (1/2 cup to a 1 cup at a time). Let thicken before adding more milk. Add 1.5 tsp salt, 1/2 tsp pepper, 1/4 cup five cheese blend and spinach at the end. Remove from heat.

Mix cottage cheese, mozzarella cheese, parmesan and remaining 1/4 cup five cheese blend. Add 1/2 tsp salt and 1/2 tsp pepper.

Spray a 9x13 pan with non-stick cooking spray. Pour 1/4 of Spinach sauce, 1/4 of Jar of Barilla sauce, 1/3 of veggies in the bottom of the pan. Arrange 4 noodles over top of that mixture. Coat noodles with 1/2 of the cottage cheese mixture. Add 1/4 of Spinach sauce, 1/4 of Jar of Barilla sauce, 1/3 of veggies. Repeat with noodles. 
Final layer should be noodles, plus the last 1/4 of spinach sauce and 1/4 of jar of Barilla sauce.
Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 20 minutes. 
Let the lasagna rest for 15-20 minutes before serving.

Makes 10 servings. Each serving is roughly 366 calories.