Florentine Spaghetti Bake

So the vegetables aren't completely hidden in this one, I'll be honest. However, if you generally add herbs to your cooking and your kids are used to random green leaves in their food, then you should be able to get away with this recipe. The prep is only 15 minutes (if you already have the puree`) so your time in the kitchen should be fairly minimal.

Florentine Spaghetti Bake

8 oz uncooked spaghetti
1 lb bulk Italian sausage
1 cup chopped onion
1 garlic clove, minced
1 jar spaghetti sauce
1/2 to 1 cup carrot puree` (instructions included at bottom)
1 can mushroom stems and pieces, drained
1 egg
16 oz small curd, low-fat cottage cheese
1 pkg (10 oz) frozen spinach, thawed and squeezed dry
1/4 cup freshly grated Parmesan cheese
1/2 t seasoning salt (like Lowry's)
1/4 t pepper
2 c mozzarella cheese, grated

1. Cook pasta according to directions.
2. Meanwhile, in large skillet, brown sausage, onion, and garlic. Drain. Stir in carrot puree, sauce, and mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes.
3. In large bowl, combine egg, cottage cheese, spinach, Parmesan cheese, salt, and pepper.
4. Spread 1 cup sauce mixture in a greased 13x9 baking dish. Stir spaghetti into sauce mixture and place into baking dish. Top spaghetti with cheese mixture and layer the top with mozzarella.
5. Cover and bake at 375 degrees for 45 minutes. Uncover and bake for 15 more minutes until lightly browned. Let stand for 15 minutes to firm the sauce up before cutting and serving.