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Low-fat Vegetable Lasagna

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      Title: LOW-FAT VEGETABLE LASAGNA
 Categories: Corky, Good, Pasta
      Yield: 4 Servings
 
      8 oz Lasagna noodles
      2 oz Mozzarella cheese, shredded
      1 pk (10 oz) frozen chopped
           Spinach, thawed & well
           Drained
    1/2 c  Shredded carrot
      1 sm Zucchini shredded,
           About 1/2 c
      1 pt Non fat cottage cheese
      1    Egg (or 1/4 c EggBeaters)
      1 sm Onion chopped
      1 tb Oil
      1 tb Flour
    1/8 ts Nutmeg
    1/2 c  Chicken broth
    1/4 c  Grated Parmesan cheese
    1/2 ts Salt
    1/8 ts White pepper
 
  Cook lasagna according to package directions, drain and lay out on
  waxed paper or counter top to cool. Combine 1&1/2 cup of cottage
  cheese, vegetables, mozzarella cheese, salt and egg. Cut the lasagna
  to fit a 8X8 baking dish.  Place a layer of lasagna in the bottom of
  a greased 8X8 dish. Spread with 1/2 the cheese mixture. Cover with
  the small ends of lasagna. Spread with remaining cheese mixture and
  remaining lasagna. In a skil- let, saute onion in oil until tender.
  Stir in flour, nutmeg & pepper. Stir in chicken broth & remaining
  cottage cheese and cook, stirring constantly, for about two minutes.
  Add more chicken broth if the mixture becomes to thick, it should be
  about the consistency of a medium white sauce. Spread over lasagna
  and sprinkle with Parmesan cheese. Cover with aluminum foil and bake
  at 350 degrees for 45 minutes. Uncover and bake until lightly browned
  at 400 degrees.  Cool for 10 minutes before serving.
 
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