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                                        FRESH VEGETABLE LASAGNA

                                        8 oz. uncooked lasagna noodles
                                        1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
                                        1 c. shredded carrot
                                        1/2 c. sliced green onion
                                        1/2 c. sliced red bell pepper
                                        1/4 c. chopped fresh parsley
                                        1/2 t. ground black pepper
                                        1 1/2 c. low fat cottage cheese
                                        1 c. buttermilk
                                        1/2 c. plain non fat yogurt
                                        2 egg whites
                                        1 c. sliced mushrooms
                                        1 can (14 oz.) artichoke hearts, drained and chopped
                                        2 c. (8 oz.) shredded part skimmed Mozzarella cheese
                                        1/4 c. fresh grated Parmesan cheese

                                        STEP 1
                                        Cook the pasta per package directions omitting the salt; drain. Rinse under cold water, drain well and set aside.

                                        STEP 2
                                        Preheat oven to 375°. Pat the spinach with paper towels to remove excess moisture. Combine spinach, carrots, green onion, bell pepper, parsley and black pepper in a large bowl; set aside.

                                        STEP 3
                                        Combine the cottage cheese, buttermilk, yogurt and egg whites in a food processor or blender. Process until smooth.

                                        STEP 4
                                        Spray a 13 x 9 inch baking pan with a nonstick spray. Arrange a third of the lasagna noodles on the bottom of the pan. Spread with one-half each: cottage cheese mixture, vegetable mixture, mushrooms, artichoke and mozzarella cheese. Repeat the layers ending with the noodles. Sprinkle the top with additional Parmesan cheese.

                                        STEP 5
                                        Cover and bake 30 minutes; remove cover and bake 20 minutes longer or until bubbly and heated through. Let stand 10 minutes before serving.
                                        (Serves 8)

                                        Calories 250, 26% calories from fat, total fat 8 gms, saturated fat 4 gms, sodium 508 mg, cholesterol 22 mg, carbohydrates 26 gms, dietary fiber 5 gms, protein 22 gms, calcium 401 mg, iron 2 mg, vitamin A 78ORE. Dietary exchange = 1 starch/bread, 2 lean meats, 2 vegetable, one half fat.


                                        The Fresh Vegetable Lasagna recipe is from our February 1996 Menu Minder publication.



                                                                  
                                                                  

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