Fresh Vegetable Lasagna
8 ounces uncooked lasagna noodles
1 pkt frozen chopped spinach - (10 oz) thawed, well drained
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced red bell pepper
1/4 cup chopped fresh parsley
1/2 teaspoon freshly-ground black pepper
1 1/2 cups low-fat cottage cheese
1 cup buttermilk
1/2 cup plain nonfat yogurt
1 cup sliced mushrooms
1 can artichoke hearts - (14 oz) drained, chopped
8 ounces shredded part-skim mozzarella cheese (2 cups)
1/4 cup freshly-grated Parmesan cheese
Cook pasta according to package directions, omitting salt. Drain. Rinse under cold water; drain well. Set aside.
Preheat oven to 375 degrees.
Pat spinach with paper towels to remove excess moisture. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.
Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender; process until smooth.
Spray 13- by 9-inch baking pan with nonstick cooking spray. Arrange a third of lasagna noodles in bottom of pan. Spread with half each of cottage cheese mixture, vegetable mixture, mushrooms, artichokes and mozzarella. Repeat layers, ending with noodles. Sprinkle with Parmesan.