Fresh Vegetable Lasagna
By: Anonymous
Published: Wednesday, December 23, 2009 - 10:49pm

Ingredients




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
2 egg whites
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

Preparation

1 Cook pasta according to package directions, omitting salt. Drain. Rinse under cold water; drain well. Set aside. 2 Preheat oven to 375 degrees. 3 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. 4 Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender; process until smooth. 5 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. 6 Cover and bake 30 minutes. Remove cover; continue baking 20 minutes or until bubbly and heated through. Let stand 10 minutes before serving. 7 This recipe yields 8 servings.