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.
