More time consuming, but worth it for those special occasions! Recipe sized for a larger crowd

Ingredients

1 box whole wheat lasagna noodles, parboiled, or pre-cooked

1 very small eggplant, sliced lengthwise ¼- ½” thick

2 large zucchinis, sliced lengthwise ¼-1/2” thick

Olive Oil for spraying

Salt to taste

1 pound farmer or ricotta cheese

1 cup cottage cheese

6 oz shredded part skim mozzarella cheese

36 oz (1.5 jars) of marinara sauce

Directions

Lay veggie slices on two cookie sheets, sprinkle with salt, and spray with oil. Roast at 400 for 25 min or until lightly browned. Let cool

Layer bottom of a 9 x 13 pan with one layer of noodles. Cover with 1 layer of roasted veggies (can mix types of veggies in each layer.) In a separate bowl, mix together farmer/ricotta cheese and cottage cheese and sprinkle/crumble cheese mixture on top of the veggie layer. Pour sauce on top of the cheeses. Sprinkle very lightly with mozzarella cheese. Continue layering, ending with a layer of noodles. Top the noodles with sauce and remaining mozzarella cheese. Cover and bake at 375 for 1 hour.

Prep time: 22 minutes

Cooking time: 1 hour

Yields 16 servings. Per serving Calories: 340, Total fat: 21g, Saturated fat: 6 g, Total Carbs: 29 g, Fiber: 2 g Sugars: 5 g (natural sugars) Protein: 13 g, Cholesterol 23 mg, Sodium 633 mg