1 pkg. lasagne, cooked
1 pkg. low-fat cottage cheese
6 broccoli florets, chopped
1 c. carrots, chopped
1 large green bell pepper
1 pkg. Ricotta cheese (low-fat)
1 (28 oz.) can tomatoes or fresh is best, skinned and parboiled
Parmesan cheese

Be creative. Add chopped zucchini, squash, eggplant, etc.

Cook lasagne according to directions. Layer veggies, cheese, tomatoes and pasta. Sprinkle top with Parmesan cheese and bake in a 2-quart pan at 325° for one hour.