Vegetable Lasagna

6 uncooked lasagna noodles
1 onion, diced
1 c. (about 2 1/2 oz.) fresh mushrooms, thinly sliced
1 med. zucchini, thinly sliced
3 garlic cloves, minced
2 tbsp. water
1 c. lowfat part skim ricotta or cottage cheese
1/2 c. shredded carrots
1 (9 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 egg whites
1 (14 oz.) jar spaghetti sauce
3 oz. (3/4 c.) shredded lowfat part skim mozzarella cheese
2 tbsp. grated Parmesan cheese

Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water.

Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. heat over medium-high heat until hot. Add onion, mushrooms, zucchini and garlic; cook and stir 1 minute. Add water; cover and cook 3-4 minutes until crisp tender.

In a small bowl combine ricotta cheese, carrot, spinach and egg whites; mix well. In an ungreased 12 x 8 inch (2 quart) baking dish, layer half of cooked noodles, half of sauce, half of mushroom mixture and half of ricotta cheese mixture; repeat layers. Sprinkle with mozzarella and Parmesan cheese. Bake at 350 degrees for 30-35 minutes until hot and bubbly. Let stand 10 minutes before serving.