VEGETABLE LASAGNA INGREDIENTS 2 portabella mushrooms, chopped 2 large zucchini or squash, sliced 1 small bunch broccoli (.25 lb.), chopped 1 medium red onion, chopped 2 cloves garlic 1 Tbs. olive oil ½ cup red pepper, chopped 3 cups skim milk ½ cup all purpose flour ½ cup Parmesan cheese 1 2/3 cups Low fat Friendship Cottage Cheese 1-cup part skim Sorrento mozzarella cheese ½ cup reduced-fat Jalsberg Lite Swiss cheese, shredded ¼ tsp. white pepper 1 Tbs. Italian seasoning 12 cooked lasagna noodles DIRECTIONS 1. Sauté raw vegetable in oil for 8 minutes over medium heat. Stir frequently. Set aside. 2. Place flour I medium saucepan. Slowly add milk and stir with wire whip until thickened over medium heat. Stir in pepper and Italian seasoning. Add Parmesan cheese. Stir constantly for 1 minute. Set aside. 3. Combine cottage cheese, mozzarella and Swiss cheese and stir well. 4. Spray a 13x9 baking dish with non-stick spray Create alternate layers of sauce, pasta, vegetable, cheese mixture. Continue until all ingredients are used. Finish with cheese mixture. 5. Cover and bake at 350 degrees for 45 minutes. Let stand for 5 minutes before serving. Yield: 9 servings Nutritional Information Serving Size: 1/8 of recipe Calories: 318 Calories From Fat: 54 Total Fat: 6 grams (9%) Saturated Fat: 3 grams (14%) Cholesterol: 10 milligrams (3%) Sodium: 340 milligrams (14%) Total Carbohydrates: 44 grams (15%) Dietary Fiber: 7 grams (26%) Sugars: 10 grams Protein: 22 gram Vitamin A: 28% Vitamin C: 67% Calcium: 30% Iron: 17%