Vegetable Spaghetti Bake

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2 cups fat-free cottage cheese

1 medium onion, chopped

2 tablespoons grated Parmesan cheese

8 ounces uncooked spaghetti

1 (28 ounce) jar meatless spaghetti sauce, divided

1 1/2 cups sliced zucchini (1/2 inch pieces)

1 cup thinly sliced carrots

1 tablespoon olive or canola oil

2 cups shredded part-skim mozzarella cheese

1 cup sliced fresh mushrooms

1 cup sliced celery

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