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Fresh Vegetable Lasagna

Great to eat on all week.

Prep
Cook
Serves 10people
Ingredients
8
oz uncooked lasagna noodles
10
oz of frozen chopped spinach, thawed and well drawined
1
cup shredded carrots
1/2
cup sliced green onion
1/2
cup sliced red bell peppers
1/4
cup chopped fresh parsley
1/2
tsp ground black pepper
1 1/2
cup low-fat cottage cheese
1
cup buttermilk
1/2
cup plain nonfat yogurt
2
egg whites
1
cup sliced mushrooms
14
oz artichoke hearts, drained and chopped
2
cup shredded part-skim mozzarella cheese
1/4
cup freshly grated Parm cheese
Directions
1.
Preheat oven to 375.
2.
Combine cottage cheese, buttermilk, yogurt, and egg whites in food processor and process until smooth.
3.
Combine spinach, carrots, green onions, bell pepper, parsley, and black pepper in bowl.
4.
Line dish with lasagna noodles.
5.
Layer some of the spinach mixture, the artichokes, the mushrooms, and any other vegetables, and the mozzarella cheese.
6.
Salt each layer.
7.
Pour some of the milk mixture over the layer.
8.
Start another layer and repeat until the pan is almost full.
9.
Make the last layer the cheese and then top with parmesan.
10.
Cover and bake for 30 minutes.
11.
Remove cover and continue baking for 20 minutes or until bubbly and heated through.
12.
Let stand 10 minutes before serving.

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