Cheesy Vegetable Lasagna

I have always been a huge fan of lasagna. It is one of my parent's specialties.  I decided to make it to use up some frozen cooked zucchini and eggplant. It turned out wonderful and we have had tons of leftovers from it.

Ingredients:
1 12 oz box whole grain lasagna noodles
1 Large Container of pasta sauce (Maybe like 48 oz?) (I chose Ragu because I like the taste and it only has 60 calories per 1/2 cup serving)
2 cups low fat cottage cheese
3 cups cooked vegetables (I used zucchini and eggplant. Also good would be onions, mushrooms, peppers, celery, etc.) These can be sauteed in a pan, steamed, or boiled.
3/4 cup shredded cheddar cheese

1. Cook pasta according to directions and cool to touch.
2. Layer pasta sauce, then pasta, then vegetables, then cottage cheese in a large glass pan.
*Please note: it does not really matter what order you put the ingredients in; it will turn out delicious no matter what!
3. For the final layer, sprinkle cheddar cheese on top.
4. Bake at 350 degrees for 45 minutes-1 hour.

***This recipe is fairly easy and is impressive for a party or having people over for dinner.  You must try making your own lasagna if you haven't yet!