Vegetable Lasagna

This is so good...

1. 9 Lasagna noodles. Prepare as per package.

2. Veggie Filler:
1 can petite diced tomatoes, 1 cup onion. Simmer on low. I then added 1 bag (4 cups) of broccoli slaw. But before hand, I chopped the slaw up so it was in smaller pieces. Added to the pan and simmered.

3. Egg Mixture: 2 table spoons liquid egg whites, 1 cup lowfat cottage cheese, And I added about TBL of Reduced Fat Parmesan Style Grated Topping to thicken up mixture.

Oven preheated to 350 and I sprayed a 9x12 baking dish with Pam.

1st layer was 3 noodles, then 1/2 egg mixture, and 1/2 veggie filler. (traditional lasagnas start with meat later on bottom of baking dish, but I started with noodles. I then repeated for second layer: 3 noodles, remaining egg mixture and veggie filler. 3rd layer: last 3 noodles, and I sprinkled top with 2 TBL Reduced Fat Parmesan Style Grated Topping & 1 cup Finely Shredded Low-moisture Part-skim Mozzarella Cheese,

Covered lasagna with aluminum foil and baked for 35 minutes at 350. Cut into 12 pieces.
145 calories, 26 carbs, 9 protein & 3 fat per srvng.