vegetarian lasagna

This one is absolutely delicious.

VEGETABLE LASAGNA Foil lasagna pan--deeper than a 9x13 baking dish

9 lasagna noodles, cooked and drained (Hannaford's has a good thin noodle)
2 10 oz. pkg. frozen chopped spinach, thawed, squeezed dry
2 C sliced mushrooms
1 C grated carrots
1 1/2 C sliced zuccini, optional
1/2 C finely chopped onion
2 8oz cans tomato sauce
1 6 oz. can tomato paste
1 TBS sugar---1 tsp. black pepper, fresh, coarsely ground preferably
1/2 tsp. garlic powder
1 1/2 tsp. oregano
1 tsp. basil
2 tbs dried parsley
2 C 1% cottage cheese (non-fat OK) OR non-fat Ricotta Cheese
2 eggs
1 1/2lb. Monterey Jack cheese, shredded--reserve app. 1Cup for top
Parmesan cheese

Cook lasagna noodles until just done, not overcooked. Drain, run cold water over to cool. Lay out on paper towels. I have now begun to just put regular lasagna noodles in very hot water until they soften and are pliable. Then just lay in the pan.
In a saucepan cook onions and carrots and zucchini until just tender. Add mushrooms and cook until they are just tender. Add tomato sauce, paste, spices, and garlic powder. Mix all well. Set aside.
Whip cottage cheese, parsley, and eggs until well mixed. Add a little black pepper.
Butter a deep 9x13 dish or foil lasagna pan. Layer 1/3 of noodles in the bottom. Then layer 1/2 of cottage cheese mixture, 1/2 of spinach, 1/2 of Jack cheese, and 1/3 of tomato sauce mixture. Repeat layers. Top with remaining 3 lasagna noodles with remaining tomato sauce, and then reserved cheese. Sprinkle liberally with parmesan.
Bake @ 375 for 45 minutes. Let sand 15 minutes before cutting.
Can be frozen before cooking.
Serves 8 liberally.