Vegetable Lasagna

1 cup cottage cheese
3/4 cup Jarisberg cheese, shredded
2 egg whites
Dash of black pepper
1 tsp. oregano
1 tsp. chopped garlic
2 cans (16 oz. each) low-sodium mixed vegetables
1 lb. lasagna noodles, boiled, drained
1 tbsp. fresh parsley

Preheat oven to 350F. Mix cottage cheese, 1/2 cup Jarisberg cheese, two egg whites and all seasonings in blender until smooth. Drain and rinse vegetables and set aside. Lightly coat 13x9x2 inch baking pan with tomato sauce. Place one layer of lasagna noodles side by side, lengthwise, in bottom of pan. On top of noodles, spread one can mixture vegetables and ladle over 3/4 cup tomato sauce. Spread half the cheese mixture evenly over vegetables and sauce to form the next layer. Add another layer of lasagna noodles, the remaining can of vegetables, another layer of sauce and remaining cheese mixture. Cover with layer of lasagna noodles. Top with a layer of tomato sauce and sprinkle on remaining shredded Jarisberg cheese. Bake at 350F for about 45 minutes.

Serves 9

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Cajun Country -- New Iberia, Louisiana