Fresh Vegetable Lasagna

Recipe Ingredients

8 oz	227g	Uncooked lasagna noodles
1		Frozen chopped spinach - (10 oz) - thawed, well drained
1 cup	110g / 3.9oz	Shredded carrots
1/2 cup	31g / 1.1oz	Sliced green onions
1/2 cup	118ml	Sliced red bell pepper
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 cups	219g / 7.7oz	Low-fat cottage cheese
1 cup	237ml	Buttermilk
1/2 cup	118ml	Plain nonfat yogurt
2		Egg whites
1 cup	237ml	Sliced mushrooms
1		Artichoke hearts - (14 oz) - drained, chopped
8 oz	227g	Shredded part-skim mozzarella cheese - (2 cups)
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese

Recipe Instructions

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

Preheat oven to 375 degrees.

Pat spinach with paper towels to remove excess moisture. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.

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

Spray 13- by 9-inch baking pan with nonstick cooking spray. Arrange a third of lasagna noodles in bottom of pan. Spread with half each of cottage cheese mixture, vegetable mixture, mushrooms, artichokes and mozzarella. Repeat layers, ending with noodles. Sprinkle with Parmesan.

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

This recipe yields 8 servings.

Exchanges Per Serving: 1 Starch, 2 Meat, 3 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 287; Calories from Fat 22%; Total Fat 7g; Saturated Fat 4g; Protein 23g; Carbohydrates 33g; Cholesterol 22mg; Sodium 568mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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