2 pkgs. low sodium chicken bouillon
3 c. water
1 c. carrots, grated
1 c. celery
1 green pepper (chopped)
1 clove garlic, minced
1 bay leaf
1 tbsp. basil leaves
1 tbsp. oregano
1 tbsp. parsley flakes
1-2 tbsp. sugar
1 (28 oz.) can tomatoes (chopped)
1 (12 oz.) can tomato paste
1 c. non-fat yogurt
1 c. low-fat (1%) cottage cheese
1 (8 oz.) pkg. shredded (skim milk) Mozzarella
6-8 oz. lasagna pasta (5-6 pieces)

Combine cottage cheese and yogurt; set aside in colander to drain.

In saucepan combine bouillon and water. Add carrots, celery, green pepper and garlic. Heat to boil and simmer 15-20 minutes until tender. Add spices, sugar, tomatoes, tomato paste and simmer another 15-30 minutes. Remove bay leaf.

Spray with Pam a 9x13 casserole, barely cover bottom with sauce. Layer noodles, tomato sauce, yogurt mixture and Mozzarella cheese. Heat in 350 degree oven for 30 minutes.

Variation: Can layer with spinach, zucchini or other vegetables over tomato sauce. 244 calories per cup.