Lasagna (low carb, vegetarian)

Ingredients:

• 1 Spaghetti Squash  (how to cook instructions)
• 1 head broccoli
• 1/2 head cauliflower
• 1 450 g bag spinach
• 2 carrots
• 12 large mushrooms
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 4 ml (1 tsp) salt
• 2 ml (1/2 tsp) pepper
• 1 28 oz can crushed tomatoes
• 1 5 1/2 oz can tomato paste
• 5 1/2 oz water
• 1 lb ricotta or cottage cheese (we used 1 1/2 pounds cottage)
• 2 eggs, slightly beaten
• 1 lb mozzarella cheese, grated
• 1/2 cup parmesan cheese grated

1. Cook spaghetti squash as directed here. While the squash is cooking start on the other ingredients.
2. Brown onion and garlic in frying pan. 
3. Add seasonings, crushed tomatoes, tomato paste and water; simmer 20 minutes. 
4. Blend ricotta or cottage cheese with eggs. 
5. Vegetables must be chopped finely. 
6. Boil vegetables in water with a pinch of salt for 10 minutes or until tender. Drain well and set aside. 
7. Spread a thin layer of sauce in bottom of (13" x 9" x 2") pan. 
8. Layer with 1/2 of the spaghetti squash, then 1/2 of the chopped vegetables, & then half of the sauce. 
9. Then mix Ricotta or Cottage cheese mixture with Mozzarella cheese and layer 1/2 of it on top of the other 1st layer ingredients - repeat another layer with the remaining ingredients. 
10. Sprinkle the top with Parmesan. 
11. Bake in 350 degree oven for 40-45 minutes. Let cool 10 minutes before serving. 

Makes 6-8 servings. (When time is crucial, fresh vegetables can be substituted with a 1 kg bag of frozen mixed vegetables. Just follow cooking instructions).