All Veggie Lasagna

People often tell me you can’t call something lasagna if it doesn’t have meat. Then they try this dish! —Kim Bender, Aurora, CO

Prep: 20 min. • Bake: 1 hour + standing • Makes: 12 servings

2 cups 1% cottage cheese

1 carton (15 oz.) reduced-fat ricotta cheese

2 Tbsp. minced fresh parsley

1 jar (26 oz.) meatless spaghetti sauce

9 uncooked lasagna noodles

2 medium carrots, shredded

1¹/₂ cups broccoli florets

4 oz. fresh mushrooms, sliced

1 small zucchini, thinly sliced

1 small yellow summer squash, thinly sliced

2 cups fresh spinach

2 cups shredded part-skim

mozzarella cheese

1. Preheat oven to 350°. Combine the cottage cheese, ricotta and parsley. Spread ¹₂ cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.

2. Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.

3. Cover tightly and bake 45 minutes. Uncover; bake until lasagna noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.

1 piece: 252 cal., 6g fat (4g sat. fat), 24mg chol., 759mg sod., 27g carb.

(10 sugars, 2g fiber), 21g pro.

Diabetic exchanges: 2 lean meat,

1¹ ₂ starch, 1 vegetable