Garden Vegetable Lasagna - cooking recipe

Ingredients

1 cup mozzarella cheese, part skim, shredded
1/4 cup parmesan cheese
16 ounces low-fat low-sodium cottage cheese
26 ounces ragu light pasta sauce
6 ounces whole wheat lasagna noodles
16 ounces frozen mixed vegetables

Preparation

Preheat oven to 375\u00b0F.
Cook, drain, and halve the four lasagna noodles crosswise.
Thaw and dry your choice of chopped, frozen vegetables on paper towels.
In small bowl, combine mozzarella cheese with Parmesan cheese. Remove 1/3 cup mixture; reserve. In medium bowl, combine cottage cheese with remaining mozzarella cheese mixture; set aside.
In 8 x 8-inch baking dish, evenly spread 1/3 cup Pasta Sauce. Arrange 2 noodle halves over Sauce. Spread 1/3 of the cheese mixture over noodles, then 1/3 of the vegetable mixture and 1/3 cup Sauce; repeat layers twice. Top with remaining 2 noodles and 1/3 cup Sauce.
Cover tightly with aluminum foil and bake 30 minutes. Remove foil and sprinkle with reserved cheese mixture. Bake uncovered an additional 15 minutes. Let stand 15 minutes before serving.