1 pkg. frozen chopped spinach (10 oz.)
3/4 cup grated carrots
1-1/4 cups grated zucchini squash
1/4 cup feta cheese, crumbled
1-1/4 cup grated low-fat mozzarella
4 cups (32 oz carton) cottage cheese, divided(IC friendly)
1 egg
2 tsp. dried chives
1 pkg. lasagne noodles (approx 16 oz.)

3-1/2 cups IC friendly chicken broth
1/2 cup flour
1/2 tsp. nutmeg(ic can tolerate)

1 Tbsp. olive oil
extra grated mozzarella

In a large bowl, stir together the spinach, carrots, zucchini, feta cheese, mozzarella, and 3 cups of the cottage cheese. Stir in the egg and dried chives. Set aside. Cook the pasta noodles according to the package directions.

While the noodles cook, stir together in a large saucepan the broth, flour, nutmeg and remaining cottage cheese. Cook while stirring until mixture comes to a boil. Remove from heat. Drain noodles.

Brush or wipe bottom of a 13 x 9 inch baking dish with olive oil. Spread with a little sauce.

Layer the dish beginning with pasta noodles, then vegetable mixture, then sauce. Repeat layers, then top with final layer of noodles. Spread remainder of sauce on top. Top with a little extra grated mozzarella. Cover with foil and bake at 350 degrees F. for 45 minutes or until bubbly hot. Remove, uncover, and let stand 8-10 minutes before serving.

Per serving: 459 Calories; 10 g. Total Fat; 33 g. Protein