Vegetable Lasagna

1 tsp. olive oil
3/4 C. sliced mushrooms
3/4 C. chopped zucchini
1/2 C. sliced carrot
1/2 C. chopped red bell pepper
1/2 C. thinly sliced red onion
1 (26 oz) bottle fat-free tomato basil sauce
2 TB commercial pesto
1 (15 oz) carton part skim cottage cheese
Cooking spray
6 hot cooked lasagna noodles (about 6oz uncooked), cut in half
3/4 C. shredded mozzarella cheese

1. Pre-heat oven to 375
2. Heat oil in a medium saucepan over medium heat. Add mushrooms and next 4 ingredients; cook for 5 minutes; stiring frequently. Add pasta sauce; bring to a boil. Reduce heat; simmer for 10 minutes.
3. Combine pesto and cottage cheese in a small bowl. Spread 1/2 C. tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of cottage cheese mixture and 1 C. tomato mixture. Repeate the layers ending with noodles. Spread remaining tomato mixtureover noodles; sprinkle with mozzarella.
4. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.