1 C. part-skim ricotta cheese

1 C. 1% cottage cheese

2 C. (8 ounces) shredded reduced-fat mozzarella cheese, divided

2 medium eggs

2 C. shredded carrots

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

1 package (9 ounces) no-boil lasagna noodles

3 C. fat-free chunky garden-style pasta sauce

 

 

Preheat the oven to 400ºF. Coat a 13″ x 9″ baking dish with vegetable oil spray. In a large bowl, combine the ricotta, cottage cheese, 1 C. mozzarella, eggs, carrots, and broccoli. Place 3 noodles in the reserved dish. Spread one-third of the cheese mixture evenly over the noodles. Drizzle on 1 C. of the sauce. Repeat the process two more times. Sprinkle with the remaining 1 C. mozzarella. Bake for 30 minutes, or until bubbling. Allow to stand 10 minutes before serving.

 

Yield: 8 servings

Calories: 320

Fat: 9g

Fiber: 3g