Vegetable Lasagna

PREP: 45 minutes BAKE: 50 minutes STAND: 10 minutes OVEN: 350°F MAKES 12 servings

9 dried whole grain lasagna noodles

Nonstick cooking spray

1⁄2 cup chopped leek (1 medium)

3 medium zucchini, thinly sliced

2 cups sliced mushrooms

3⁄4 cup roasted red peppers, drained and cut into bite-size strips

1⁄4 cup snipped fresh basil

1 24-ounce carton fat-free cottage cheese (scant 3 cups)

2 eggs

2 cloves garlic, minced

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 cup shredded low-fat mozzarella cheese (about 4 ounces)

1⁄4 teaspoon ground black pepper

Shredded fresh spinach (optional)

1 Preheat oven to 350°F. Cook pasta according to package directions; drain in colander. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.

2 Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.

3 Lightly coat a large skillet with cooking spray. Cook leek over medium heat about 4 minutes or until just tender. Stir in zucchini, mushrooms, and roasted red peppers. Cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in basil.

4 Meanwhile, in a food processor or blender combine cottage cheese, eggs, and garlic. Cover and process or blend until smooth. Stir in thawed spinach.

5 Layer 3 lasagna noodles in bottom of the prepared baking dish and top with half of the zucchini mixture. Spread one-third of the cottage cheese mixture on top. Repeat, ending with a layer of noodles. Spread remaining cottage cheese mixture on top. Sprinkle with mozzarella cheese. Spray a piece of cooking foil with cooking spray and place over the cheese.

6 Bake, covered, for 45 minutes. Uncover and bake for 5 minutes more. Let stand 10 minutes before serving. Sprinkle with black pepper. If desired, garnish with shredded fresh spinach.

PER SERVING: 163 cal., 3 g total fat (1 g sat. fat), 43 mg chol., 292 mg sodium, 21 g carb., 4 g fiber, 14 g pro.