Low-fat vegetarian lasagne

Ingredients

2	Carrots, small, grated
400 g	Spinach, trimmed (Main)
1 jar	Pasta sauce, tomato & basil or similar pasta sauce, approx 700g (Main)
½ tsp	Fennel seeds
½ tsp	Chilli flakes
500 g	Cottage cheese, low-fat
150 g	Mozzarella cheese, fresh, grated
1	Large egg
2 Tbsp	Parmesan cheese, grated
6	Lasagne sheets (Main)

Directions

1. Preheat the oven to 180C.
2. Steam the spinach until wilted. Place in a strainer and squeeze out the water. Finely chop, then squeeze again. Combine with the grated carrots.
3. Combine the pasta sauce with the fennel seeds and chilli flakes.
4. Beat the cottage cheese until fairly smooth. Fold in the spinach and carrots. Stir in the egg, mozzarella and parmesan. Set aside.
5. Spread 3-4 tablespoons of pasta sauce mixture on the bottom of a 20cm oven-proof square pan.
6. Top with a layer of lasagne. Spread with a ? of the cheese and vegetable mixture and top with a ? of the pasta sauce mixture.
7. Repeat, making three layers, ending with the sauce. Top with the extra parmesan.
8. Cover the lasagne with foil, ensuring it does not touch the cheese on top. Bake for 1 hour, uncovering during the last 10 minutes of cooking.
9. Remove from the oven and allow to set for 10 minutes before cutting. Garnish with fresh basil.