Name: Vegetable Lasagna(Eating Light)
Ingredients: 6 or 8 lasagna noodles; 2 eggs, beaten; 2 c. low-fat cream-style cottage cheese; 2 c. low-fat Ricotta cheese; 1 (8 oz.) pkg. part-skim Mozzarella cheese, shredded; 3/4 c. Parmesan cheese; 1 1/2 tsp. dried Italian seasoning or basil, parsley and oregano, mixed; 2 c. fresh mushrooms, sliced; 1 small onion, chopped (1/3 c.); 1 clove garlic, minced; 2 tbsp. margarine; 2 tbsp. all-purpose flour; 1/2 to 1 tsp. black pepper; 1 1/4 c. milk; 1 medium carrot, shredded (1/2 c.); 2 (10 oz.) pkg. frozen, chopped spinach or broccoli, thawed and thoroughly drained

Vegetable Lasagna(Eating Light)

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Vegetable Lasagna(Eating Light) is an impressive dinner. Made with 6 or 8 lasagna noodles, 2 eggs, beaten, 2 c. low-fat cream-style cottage cheese, 2 c. low-fat ricotta cheese and 1 (8 oz.) pkg. part-skim mozzarella cheese, shredded, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.