5 POINTS
per serving

Ingredients:

16 oz. Broccoli
16 oz. Cauliflower
2 Tbsp Parmesan cheese
2 Tbsp 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 (about 3) carrots, coarsely shredded
1 (26 oz.) jar prepared spaghetti sauce**
2 tsp. garlic, minced
1 cup fat-free mozzarella cheese
1 cup non-fat ricotta or cottage cheese
1 cup part skim mozzarella cheese
1/2  cup egg substitute

Instructions:

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

*Use whole wheat lasagna noodles to increase fiber.

**Use a spaghetti sauce lower in fat such as Healthy Choice or Ragu Light.

Yield: 8 serving
5 POINTS per serving

Nutrition information:
PER SERVING:  CALORIES 301  FAT 5.1g  SATURATED FAT 2.3g  SODIUM 715mg  CARBOHYDRATE 44g  PROTEIN 21g  CHOLESTEROL 13mg  FIBER 5.7g

Exchange:  3 very lean meat, 3 carbohydrate (2 starch, 3 vegetable)