8 uncooked lasagna noodles
2 tablespoons (30 mL) canola oil
1 1/2 cups (375 mL) sliced zucchini
1 1/2 cups (375 mL) shredded carrots (2 medium carrots)
10-16 ounces (284-454 g) boneless, skinless chicken breasts
24 1/2 ounces (700 mL) chunky style spaghetti sauce
6 ounces (156 mL) tomato paste
1 cup (250 g) cottage cheese
1 egg, beaten
1/3 cup (75 mL) grated parmesan cheese
1 tablespoon (15 mL) dried parsley
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 mL) pepper
1 1/2 cups (375 mL) shredded mozzarella cheese
Cook lasagne noodles according to package directions; drain.
In a large skillet, heat 1 tablespoon (15 mL) oil over medium heat. Add zucchini and carrots; cook, stirring occasionally for 3 minutes, or until tender-crisp. Set aside.
In another large frying pan, heat remaining oil. Dice chicken into 1/2-inch (1 cm) pieces, and cook, stirring occasionally until no longer pink, about 3-5 minutes.
In a medium bowl, combine spaghetti sauce and tomato paste. Mix well. Reserve 1 cup (250 mL) for topping. Add chicken to sauce, stirring to mix. Set aside.
In another medium bowl, combine cottage cheese, beaten egg, parmesan cheese, parsley, salt and pepper. Mix well.
In a lightly greased 13x9x2" (33x23x5 cm) baking dish, layer half of lasagna noodles, half of chicken mixture, half of cottage cheese mixture and half of vegetables. Repeat layers. Top with reserved 1 cup (250 mL) sauce. Sprinkle with mozzarella cheese.
Bake uncovered at 350ºF (180°C) for 40-45 minutes or until lasagna is heated through. Let stand for 5 minutes before cutting. Makes 8 servings.