VEGETABLE LASAGNA

8 Cups Swiss Chard, torn 2 Cups Yellow Squash, chopped 1 1/2 Cups Onion, chopped 1 Cup Red Bell Pepper, chopped 1 Cup Carrot, shredded 4 Garlic Cloves, minced 1 Tablespoon Butter 2 Tablespoons Flour

1 1/2 Cups Fat Free Milk 6 Tablespoons Parmesan Cheese, grated 1 Cup Fat Free Ricotta Cheese 1 Cup Fat Free Cottage Cheese 1 Cup Asiago Cheese, grated and divided 1/2 Teaspoon Dried Oregano 6 Lasagna Noodles, uncooked 2 Tablespoons Parmesan Cheese, grated

Preheat oven to 375°. In a dutch oven sprayed with cooking spray, on medium heat, add the first 5 ingredients. Sauté for 10 minutes. In a separate pan add the butter and garlic and, sauté 30 seconds. Add flour and cook for 1 minute. Gradually add milk, stirring with whisk, until blended. Cook until thicken about 4 minutes. Remove from heat and add parmesan cheese. In a bowl, combine the next 4 ingredients, but reserved 1/2 cup asiago cheese. Spread 2 tablespoons of the milk mixture in an 8" square pan. Arrange 2 noodles over the mixture. Top with 1/2 cheese mixture, 1/2 vegetable mixture, 1/2 milkmixture. Repeat the layers ending with the remaining noodles. Spread remaining milk mixture over the noodles. Sprinkle with the remaining asiago cheese and 2 tablespoonsparmesan cheese. Bake for 45 minutes. Serve.

SERVINGS 6; CALORIES 308; FAT 10.3 g; PROTEIN 25.8 g; CARBS 30.8 g; FIBER 3.3 g; CHOL 53 mg; IRON 2.2 mg; SODIUM 865 mg; CALC 495 mg SERVING SIZE= 1/6 of pan

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Updated 12/7/99