8 oz. uncooked lasagna noodles
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 c. shredded carrot
1/2 c. sliced green onion
1/2 c. sliced red bell pepper
1/4 c. chopped fresh parsley
1/2 t. ground black pepper
1 1/2 c. low fat cottage cheese
1 c. buttermilk
1/2 c. plain non fat yogurt
2 egg whites
1 c. sliced mushrooms
1 can (14 oz.) artichoke hearts, drained and chopped
2 c. (8 oz.) shredded part skimmed Mozzarella cheese
1/4 c. fresh grated Parmesan cheese

Cook the pasta per package directions omitting the salt; drain. Rinse under cold water, drain well and set aside.

Preheat oven to 375°. Pat the spinach with paper towels to remove excess moisture. Combine spinach, carrots, green onion, bell pepper, parsley and black pepper in a large bowl; set aside.

Combine the cottage cheese, buttermilk, yogurt and egg whites in a food processor or blender. Process until smooth.

Spray a 13 x 9 inch baking pan with a nonstick spray. Arrange a third of the lasagna noodles on the bottom of the pan. Spread with one-half each: cottage cheese mixture, vegetable mixture, mushrooms, artichoke and mozzarella cheese. Repeat the layers ending with the noodles. Sprinkle the top with additional Parmesan cheese.

Cover and bake 30 minutes; remove cover and bake 20 minutes longer or until bubbly and heated through. Let stand 10 minutes before serving.
(Serves 8)

Calories 250, 26% calories from fat, total fat 8 gms, saturated fat 4 gms, sodium 508 mg, cholesterol 22 mg, carbohydrates 26 gms, dietary fiber 5 gms, protein 22 gms, calcium 401 mg, iron 2 mg, vitamin A 78ORE. Dietary exchange = 1 starch/bread, 2 lean meats, 2 vegetable, one half fat.

The Fresh Vegetable Lasagna recipe is from our February 1996 Menu Minder publication.