Garden Vegetable Lasagna

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup mozzarella cheese, part skim, shredded
• 1/4 cup parmesan cheese
• 16 ounces low-fat low-sodium cottage cheese
• 26 ounces ragu light pasta sauce
• 6 ounces whole wheat lasagna noodles
• 16 ounces frozen mixed vegetables

Recipe

• 1 preheat oven to 375°f.
• 2 cook, drain, and halve the four lasagna noodles crosswise.
• 3 thaw and dry your choice of chopped, frozen vegetables on paper towels.
• 4 in small bowl, combine mozzarella cheese with parmesan cheese. remove 1/3 cup mixture; reserve. in medium bowl, combine cottage cheese with remaining mozzarella cheese mixture; set aside.
• 5 in 8 x 8-inch baking dish, evenly spread 1/3 cup pasta sauce. arrange 2 noodle halves over sauce. spread 1/3 of the cheese mixture over noodles, then 1/3 of the vegetable mixture and 1/3 cup sauce; repeat layers twice. top with remaining 2 noodles and 1/3 cup sauce.
• 6 cover tightly with aluminum foil and bake 30 minutes. remove foil and sprinkle with reserved cheese mixture. bake uncovered an additional 15 minutes. let stand 15 minutes before serving.