3 1/2 c. reduced calorie spaghetti sauce (Healthy Choice, Ragu, etc.)
1 1/2 c. water
1 c. light ricotta cheese
1 c. nonfat cottage cheese
1 egg
1/4 c. Parmesan cheese
1/2 c. lowfat Mozzarella
1 tsp. salt
1/4 tsp. pepper
2 carrots, diagonally sliced
1/2 onion, sliced
1 stalk broccoli, cut into 1-inch pieces
8 oz. lasagna, uncooked
1/2 c. Mozzarella
1/4 c. Parmesan

Combine sauce and water. Pour 1 cup sauce into bottom of 9x13 inch pan. Steam carrots and broccoli until tender. Layer 3 pieces of uncooked lasagna noodles over sauce. Cover with 1 1/2 cups sauce.

Combine cheeses, egg, salt and pepper and spread half of the mixture over sauce. Layer broccoli and carrots and top with 3 more noodles and 1 cup sauce. Layer remaining cheese mixture, top with sliced onions, 3 more noodles and remaining sauce.

Top with 1/2 cup Mozzarella and 1/4 cup Parmesan. Cover with foil and bake at 350 degrees for 60 minutes. Remove foil and bake 10 minutes longer. Let stand 10 minutes. Serves 8-10.