This delicious lasanga is made with the lowfat yogurt in place of ricotta cheese. Not only are you gettting the added health benefits of cooking with yogurt, but you are also bringing the calories "whey" down.
| 2 | c | carrots (shredded) |
| 2 | c | yellow squash (shredded) |
| 2 | c | zucchini (shredded) |
| 1 | q | Stonyfield Organic Low Fat Plain Yogurt (to make 1 cup yogurt cheese) |
| 1 | tsp | each oregano and basil |
| 1⁄2 | tsp | thyme |
| 1⁄2 | tsp | salt |
| 1⁄2 | tsp | pepper |
| 2 | eggs | |
| 2 | c | mozzarella cheese shredded |
| 12 | lasagna noodles (cooked) | |
| 32 | oz | pasta sauce |
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt overnight in the refrigerator. This should yield 1 cup of yogurt cheese.
Preheat oven to 375°.
Using a large mixing bowl, fold the vegetables, 1 cup mozzarella cheese, herbs, salt, pepper and eggs into the yogurt cheese. In a 9"x13" pan place a couple of tablespoons of sauce on bottom, spreading evenly.
Place a layer of noodles in the pan, top with half of the vegetable filling, then half of the sauce. Repeat for the second layer. Finish with the remaining noodles and cheese. Bake covered with foil for 1 hour. Remove foil for the last 10 minutes for cheese to brown. Serve warm.