Low-Fat Vegetable Lasagna

Ingredients

• 1 c. thinly sliced zucchini
• 1 c. thinly sliced yellow squash
• 1 c. thinly sliced carrot
• 2 c. broccoli flowerets
• vegetable cooking spray
• 1 1/2 c. thinly sliced fresh mushrooms
• 1 c. chopped onion
• 3 c. no salt added tomato sauce
• 1 tsp. garlic powder
• 8 lasagna noodles, cooked without salt or fat
• 1 c. (4 oz.) shredded part-skim Mozzarella cheese
• 1 tsp. Italian seasoning
• 1 tsp. dried basil
• 3/4 to 1 tsp. pepper
• 1/2 tsp. salt
• 1 (16 oz.) carton 1% low-fat cottage cheese
• 1/2 c. frozen egg substitute, thawed