FRESH VEGETABLE LASAGNA

8 oz. uncooked lasagna noodles

1 package (10 oz.) frozen spinach; chopped, thawed & squeezed dry

1 cup carrots; shredded

1/2 cup green onions; sliced

1/2 cup red bell pepper; sliced

1/4 cup parsley; chopped

1/2 teaspoon black pepper

1 1/2 cups 1% low-fat cottage cheese

1 cup buttermilk

1/2 cup plain nonfat yogurt

2 egg whites

1 cup mushrooms; sliced

1 can (14 oz.) artichoke hearts; drained & chopped

2 cups (8 oz.) part-skim mozzarella cheese; shredded

1/4 cup Parmesan cheese; grated

1. Cook pasta according to package directions, omitting salt. Drain. Rinse under cold water until cool; drain well. Set aside.

2. Preheat oven to 375 degrees. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.

3. Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender; process until smooth.

4. Spray 13" X 9" baking pan with non-stick cooking spray. Arrange 1/3 of lasagna noodles in bottom of pan. Spread with half each of cottage cheese mixture, spinach mixture, mushrooms, artichokes and mozzarella. Repeat layers, ending with noodles. Sprinkle with Parmesan cheese.

5. Cover and bake 30 minutes. Remove cover; continue baking 20 minutes or until bubbling and heated through. Let stand 10 minutes before serving.

Yields 8 servings

CALORIES: 250; PROTEIN: 22g; CARBS: 26g; FAT: 8g; SODIUM: 508mg; CHOL: 22mg; FIBER: 5g.

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