Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                jar  marinara sauce -- (25 ounces)
     1/2           can  diced peeled tomatoes -- (1 cup), (16 ounces)
  10                    uncooked dried lasagna noodles -- (not extra
                        wide)
  1            package  frozen broccoli -- (10 ounces) thawed
  1                cup  frozen corn -- thawed
  1             carton  low-fat ricotta cheese -- (15 to 16 ounces)
  1                cup  low-fat small curd cottage cheese
     1/2           cup  grated parmesan cheese
  1                cup  shredded part-skim mozzarella cheese

Preparation:

Preheat oven to 350 degrees. Spray or grease a 9 x 13-inch casserole. Spoon 1 cup marinara sauce into casserole. Add 1/2 cup tomatoes with their juice and spread to cover bottom. Arrange 5 lasagna noodles over sauce. In a bowl, combine broccoli, corn, ricotta, cottage cheese and Parmesan. Spread half over noodles, making sure to cover edges. Top with 1 cup marinara sauce and 1/2 cup tomatoes, spreading to edges. Add 5 more lasagna noodles. Spread with remaining vegetable mixture. Top with remaining 1 cup marinara sauce. Bake uncovered for 30 minutes or until noodles are soft when pierced with a knife. Sprinkle with mozzarella and bake for 10 minutes. (Lasagna may be refrigerated overnight or frozen, if desired.) Prep Time: 15 minutes Cook Time: 40 minutes plus 10 minutes standing time Makes: 8 servings You don't need to precook the noodles or even chop the vegetables--merely layer the ingredients in a casserol

Nutritional Information:

469 Calories (kcal); 18g Total Fat; (33% calories from fat); 25g Protein; 56g Carbohydrate; 31mg Cholesterol; 1780mg Sodium