----- Now You're Cooking! v4.20 [Meal-Master Export Format]

     Title: Low-Fat Vegetable Lasagna
Categories: pasta
     Yield: 4 servings

     8 oz lasagna noodles
     2 oz mozzarella cheese, shredded
     1 pk (10 oz) frozen chopped
     1    spinach, thawed & well
     1    drained
   1/2 c  shredded carrot
     1 sm zucchini shredded,
     1    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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