Garden Vegetable Lasagna

Ingredients

• 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

Directions

1. 1

   Preheat oven to 375°.

2. 2

   Cook, drain, and halve the four lasagna noodles crosswise.

3. 3

   Thaw and dry your choice of chopped, frozen vegetables on paper towels.

4. 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. 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. 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.