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Ingredients

• 9   dried lasagna noodles
• 6 cups  broccoli florets
• 1 large  red sweet pepper, cut into bite-size strips
• 1 medium  zucchini, sliced
• 1 medium  yellow summer squash, sliced (about 1-1/4 cups)
• 2   eggs
• 1 16-ounce carton  low-fat cottage cheese
• 1 15-ounce carton  fat-free ricotta cheese
• 1/2 cup  snipped fresh basil
• 2 tablespoons  snipped fresh thyme
• 3 cloves  garlic, minced
• 1/2 teaspoon  salt
• 1/4 teaspoon  bottled hot pepper sauce
• 1/4 teaspoon  ground black pepper
• 2 cups  shredded mozzarella cheese (8 ounces)

Description

This Vegetarian Lasagna Recipe, Made With Low-fat Cottage Cheese, And Fat-free Ricotta Cheese, Is A Satisfying Low-fat Meal.

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