8 ounces uncooked lasagna noodles 
1 package (10 ounces) frozen chopped spinach, thawed and patted dry 
1 cup shredded carrots 
1/2 cup sliced green onions 
1/2 cup sliced red bell pepper 
1/4 cup chopped fresh parsley 
1/2 teaspoon black pepper 
1-1/2 cups low-fat (1%) cottage cheese 
1 cup buttermilk 
1/2 cup plain fat-free yogurt 
2 egg whites 
1 cup sliced mushrooms 
1 can (14 ounces) artichoke hearts, rinsed, drained and chopped 
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided 
1/4 cup freshly grated Parmesan cheese

Cook pasta according to package directions, omitting salt
Drain. Rinse under cold water; drain well. Set aside

Preheat oven to 375°F
Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl
Set aside

Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender
Cover; process until smooth

Spray 13×9-inch baking pan with nonstick cooking spray
Arrange a third of lasagna noodles in bottom of pan
Spread with half of cottage cheese mixture, half of vegetable mixture, half of mushrooms, half of artichokes and 3/4 cup mozzarella
Repeat layers, ending with noodles
Sprinkle with remaining 1/2 cup mozzarella and Parmesan
Cover and bake 30 minutes
Remove cover; continue baking 20 minutes or until bubbly and heated through
Let stand 10 minutes before cutting into 8 wedges to serve

Food exchange 1 starch 3 vegetable 2 meat 1/2 fat
(1 piece lasagna) Calories 287 Calories from Fat 22 % Total Fat 7 g Saturated Fat 4 g 
Cholesterol 22 mg Carbohydrate 33 g Fiber 3 g Protein 23 g Sodium 568 mg

Courtesy Diabetic Cooking

Serves 8