Like most people lasagna is one of my favorites but it is such a heavy dish that every time after I eat it I feel to full. After eating my lasagna I don’t have that feeling, I feel good like I have eaten something healthy, and I have. Whole wheat noodles are just as good as regular and the cottage cheese is a great substitution. You should try this recipe it is nutritious and delicious.

Ingredients:
1 box whole wheat lasagna noodles
1 25.5 oz jar Muir Glen organic garlic roasted garlic pasta sauce
2 boneless, skinless chicken breast halves
½ cup asparagus
½ cup broccoli
½ cup yellow summer squash
½ cup zucchini
2 cups shredded low fat or fat free mozzarella cheese
1 16 ounce container cottage cheese
¼ cup parmesan cheese
1 teaspoon garlic salt
1 teaspoon oregano

Directions:
1. Preheat oven to 350 degrees. Boil lasagna according to box directions. Grill or fry chicken then dice into small pieces and set aside.
2. In a 9″ by 13″ baking dish put a couple spoons of sauce and spread evenly. Then put a layer of lasagna noodles. On top of that put a layer of cottage cheese (use whole container), a layer of sauce, all of the chicken and layer of mozzarella cheese. Put another layer of noodles, sauce, all of the veggies and mozzarella cheese. Put one more layer of noodles. Top with remaining sauce, mozzarella cheese, parmesan cheese, garlic salt and oregano.
3. Cover with tinfoil and bake for 45 minutes. Remove tinfoil and continue baking for 5 to 10 minutes. Let cool, then enjoy!
Servings: 12