Vegetable Lasagna

Only 5 WW points.

• Ready In: 1 hr 16 mins
• Serves: 8

Ingredients

• 16  ounces broccoli
• 16  ounces cauliflower
• 2  tablespoons parmesan cheese
• 2  tablespoons fresh parsley, chopped
• 1  cup onion, chopped
• 2  medium zucchini, sliced
• 1  cup  sliced mushrooms
• 9  cooked  lasagna noodles (cooked without adding salt or oil)
• 1 1⁄2 cups carrots, coarsely shredded (about 3)
• 1 (26 ounce) jar  healthy choice  spaghetti sauce
• 2  teaspoons garlic, minced
• 1  cup fat free mozzarella cheese
• 1  cup fat-free ricotta cheese or 1  cup cottage cheese
• 1  cup part-skim mozzarella cheese
• 1⁄2 cup egg substitute

Directions

1. Combine frozen vegetables with garlic and microwave 10 minutes or until tender.
2. Drain Coat a non-stick pan with cooking spray.
3. Place over medium heat and sauté mushrooms, zucchini and onion about 5 minutes.
4. Add carrots; cook 3 minutes more.
5. Stir in cottage cheese, egg substitute, Parmesan cheese and parsley.
6. Arrange 3 lasagna noodles in a single layer in 13x9 inch pan.
7. Top with 1/3 of the vegetables, 1/3 of the spaghetti sauce and 1/3 of the cheese.
8. Repeat layers, cover with foil and bake at 350° for 50 minutes.
9. Remove foil and bake 10 minutes more.
10. Let stand 15 minutes before serving.