Babzy's Low Fat Vegetable Lasagna (Ww 7 Pts)

• 9 whole wheat lasagna noodles, cooked
• 14 cup fat free chicken broth
• 3 cups mixed vegetables, chopped (whichever veggies you like or have on hand such as onion, garlic, bell peppers, mushrooms, artichoke)
• 28 ounces diced tomatoes
• 14 ounces tomato sauce
• 6 ounces tomato paste
• 12 cup red wine
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon sugar
• 1 teaspoon salt
• 14 teaspoon black pepper
• 500 g 1% fat cottage cheese
• 34 cup parmesan cheese
• 2 cups mozzarella cheese, shredded

1. Sautee vegetables in chicken broth until slightly tender (about 5 minutes).
2. Add a little more broth if it becomes too dry.
3. Add diced tomatoes, tomato sauce, tomato paste, wine, basil, oregano, sugar, salt, pepper.
4. Bring to a boil, reduce heat and simmer for 1 hour.
5. Combine cottage cheese, parmesan cheese and 1/2 cup of mozzarella in a bowl.
6. Spoon a little of the sauce in the bottom of a 9x13 pan.
7. Place 3 lasagna noodles on the sauce.
8. Spread half of the cottage cheese mixture over the noodles.
9. Add 1/3 of the sauce.
10. Add 3 more noodles, the other half of the cottage cheese mixture and 1/3 of the sauce.
11. Add 3 more noodles and the rest of the sauce.
12. Top with remaining cup of mozzarella cheese.
13. Cover with foil and bake at 350 degrees for 30 minutes, remove foil and continue baking 20 - 30 more minutes.

whole wheat lasagna noodles, chicken broth, mixed vegetables, tomatoes, tomato sauce, tomato paste, red wine, basil, oregano, sugar, salt, black pepper, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/babzys-low-fat-vegetable-lasagna-ww-7-pts-360681 (may not work)