Garden Vegetable Lasagna

This recipe comes from Everyday Health and is delicious!

Prep Time: 45 min
Cook Time: 55 min
Yield: 8 servings

Nutritional Information (per serving):
Calories: 283; Total Fat: 7 g; Saturated Fat: 4 g; Cholesterol: 77 mg; Sodium: 648 mg; Dietary Fiber: 4 g; Carbohydrates: 27 g; Sugars: 6 g; Protein: 28 g.

Ingredients
- 9 pasta, lasagna noodles
- 6 cups broccoli florets
- 1 large red bell pepper
- 1 medium zucchini
- 1 medium yellow summer squash
- 2 eggs
- 16 oz. low fat cottage cheese
- 15 oz fat free ricotta cheese
- 1/2 cup fresh basil, chopped finely
- 2 tablespoons fresh thyme, chopped finely
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon ground black pepper
- 2 cups shredded mozzarella cheese

Preparation:
1. Grease a 3-quart rectangular baking dish; set aside.
2. Cook lasagna noodles in salted water until tender but still firm. Rinse in cold water.
3. In a large steamer, cook broccoli, red bell pepper, zucchini, and yellow summer squash until tender-crisp. Let cool.
4. In a medium bowl, mix eggs, cottage cheese and ricotta cheese until well-combined. Add the basil, thyme, garlic, salt, hot pepper sauce, and black pepper.
5. Layer 3 noodles in the prepared baking dish. Spread with 1/3 of the ricotta cheese mixture, then 1/3 of the vegetables, then 1/3 of the mozzarella cheese. Repeat until all ingredients are used.
6. Cover and refrigerate for at least 4 hours.
7. To serve, preheat oven to 375 F. Bake lasagna, covered, for 55 to 65 minutes or until heated through. Remove from oven and let stand for 10 minutes before serving.