- 8 ounces uncooked spaghetti
- 1 (28 ounce) jar meatless spaghetti sauce, divided
- 1 1/2 cups sliced zucchini (1/2 inch pieces)
- 1 cup sliced celery
- 1 cup thinly sliced carrots
- 1 cup sliced fresh mushrooms
- 1 medium onion, chopped
- 1 tablespoon olive or canola oil
- 2 cups fat-free cottage cheese
- 2 cups shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 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 13-in. x 9-in. x 2-in. baking dish coated with nonstick 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 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.