6 oz Whole wheat Lasagna noodles;

           ->OR<-
      6 oz Enriched lasagna noodles;

    1/2 c  Tomato sauce;

      1 c  Onion, pepper, & mushrooms;

           -mixture of 3 vegetables
  1 1/2 c  Cottage cheese; low-fat

      2    Eggs;

      1 tb Parmesan cheese;

      3 oz Mozzarella Cheese; grated

      2 tb Parmesan cheese;

  Cook lasagna noodles in boiling water until tender.  Drain and set
  aside. Combine tomato sauce and chopped onions, peppers and
  mushrooms.  Mix in separate bowl cottage cheese, eggs and parmesan
  cheese.  Preheat oven to 350 degrees.  In a 8" x 8" casserole layer
  half the noodles, the cottage cheese mixture and grated mozzarella
  cheese.  Top with tomato sauce mix and the rest of the noodles.
  Sprinkle with parmesan cheese.  Bake for 25 minutes.
  Food Exchange per serving:  4 MEATS EXCHANGES + 2 STARCH/BREAD
  EXCHANGES + 1 FAT EXCHANGE; CAL: 500, PRO: 36gm; FAT: 10gm; CAR: 52gm;
  Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
  Brought to you and yours via Nancy O'Brion and her Meal-Master