Name: Low-Fat Vegetable Lasagna
Ingredients: 1 c. thinly sliced zucchini; 1 c. thinly sliced yellow squash; 1 c. thinly sliced carrot; 2 c. broccoli flowerets; vegetable cooking spray; 1 1/2 c. thinly sliced fresh mushrooms; 1 c. chopped onion; 3 c. no salt added tomato sauce; 1 tsp. garlic powder; 8 lasagna noodles, cooked without salt or fat; 1 c. (4 oz.) shredded part-skim Mozzarella cheese; 1 tsp. Italian seasoning; 1 tsp. dried basil; 3/4 to 1 tsp. pepper; 1/2 tsp. salt; 1 (16 oz.) carton 1% low-fat cottage cheese; 1/2 c. frozen egg substitute, thawed

Low-Fat Vegetable Lasagna

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Low-Fat Vegetable Lasagna is an impressive dinner. Made with 1 c. thinly sliced zucchini, 1 c. thinly sliced yellow squash, 1 c. thinly sliced carrot, 2 c. broccoli flowerets and vegetable cooking spray, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.