Vegetable Lasagna - cooking recipe

Ingredients

6 lasagna noodles
2 egg whites, slightly beaten
1/2 c. low-fat cottage cheese, drained
1 (10 oz.) pkg. frozen chopped broccoli or 1 (9 oz.) pkg. frozen French-style green beans
4 green onions, sliced
1/4 c. water
1 c. skim milk
4 tsp. cornstarch
1/2 tsp. dried dill weed
dash of pepper
1 c. shredded part-skim Mozzarella cheese (4 oz.)
nonstick spray
1/2 c. grated Parmesan cheese

Preparation

Cook lasagne according to package; drain and rinse in cold water.
Drain and set aside.
Stir together egg whites, cottage cheese and 1/8 teaspoon pepper.
Set aside.