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Creamy sauce, melted cheese and a bounty of vibrant vegetables create a beautifully wholesome dish.

Yield: 12 servings

Prep time: 45 minutes

Cook time: 40 minutes

Difficulty Level: Moderate

• 1 (8-ounce) package whole-wheat lasagna noodles
• 3 tablespoons Horizon Organic® butter
• 1 cup onions, finely chopped
• 3 tablespoons flour
• 3 cups Horizon Organic fat-free milk
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 bay leaf
• pinch of nutmeg
• 1 cup grated organic Parmesan cheese, divided
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 cups each sliced zucchini and mushrooms
• 1 (14-ounce) can whole tomatoes, drained and chopped(optional)
• 1 cup julienned or chopped carrots
• 1 cup broccoli florets, cut into small pieces
• 1 teaspoon dried basil (or 1 tablespoon fresh)
• 1 teaspoon dried oregano (or 1 tablespoon fresh)
• 1 (15-ounce) container Horizon Organic lowfat cottage cheese
• 1 (10-ounce) package frozen spinach, thawed and drained
• 2 cups Horizon Organic shredded mozzarella cheese

Preheat oven to 350 degrees. Spray or lightly grease a 13"x 9" pan.

Prepare noodles as directed on package. Remove from heat, rinse and set aside.

While noodles are boiling, make sauce. In a medium saucepan melt butter. Add onions and sauté until tender, about 5 minutes. Add flour and stir for another 2 minutes. Slowly whisk in milk, salt, pepper, bay leaf and nutmeg and cook until sauce starts to bubble and thicken, about 5 minutes. Remove from heat and stir in ½ cup Parmesan. Set aside.

Heat olive oil in large nonstick sauté pan over medium high heat. Add zucchini, squash, mushrooms, carrots and broccoli and sauté vegetables until mushrooms release their liquid and vegetables are crisp tender, 5-7 minutes. Stir in garlic, oregano and basil and cook for a minute longer.

In a small bowl combine cottage cheese and spinach.

To assemble: Lightly drizzle bottom of prepared pan with white sauce. Layer four noodles in pan, followed by 1/2 of the cottage cheese mixture, then 1/2 of the sautéed vegetables, 1/3 of the sauce and 1/3 of the mozzarella cheese. Repeat with another layer of noodles, the remaining cottage cheese and vegetables and 1/3 of the sauce and 1/3 of the mozzarella. End with a final layer of noodles, the remaining third of sauce and remaining mozzarella.

Cover lasagna with aluminum foil and bake for 35 minutes. Remove foil and sprinkle with remaining ½ cup Parmesan. Return to oven and broil until top is browned and lasagna is bubbly, about 5 more minutes.

Remove from oven and cool for 10 minutes before serving.

Calories 307; Total Fat 13g; Cholesterol 48mg; Sodium 659 mg; Carbohydrates 26; Dietary Fiber 2g; Sugars 6g; Protein 25g; Vitamin A 95% DV; Vitamin C 19% DV; Calcium 44% DV; Iron 10% DV.