Light Vegetable Lasagna (8.5 Pts)

Grease a 3-quart rectangular baking dish; set aside. In a large saucepan, cook lasagna noodles in boiling lightly salted water for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well. Meanwhile, place a steamer basket in a Dutch oven. Add water to just below the bottom of the steamer basket. Bring to boiling. Add broccoli, sweet pepper, zucchini, and yellow squash. Reduce heat; cover and steam for 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat. In a medium bowl, combine eggs, cottage cheese, ricotta cheese, the 1/2 cup basil, thyme, garlic, salt, hot pepper sauce, and 1/4 teaspoon pepper. Layer three of the cooked noodles in prepared dish. Spread with one-third of the ricotta cheese mixture. Top with one-third of the vegetable mixture and 1 cup of the mozarella cheese. Repeat layers twice more. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until heated through. Uncover; let stand for 10 minutes before cutting to serve. Makes 8 main-dish servings. Nutritional Information: Per serving: 388 calories, 15 g. total fat, 101 mg cholesterol, 683 mg. sodium, 32 g. carbohydrates, 4 g. fiber and 32 g. protein. Dietary exchanges: 1 1/2 starch, 2 vegetable, 3 very lean meat, 2 fat. Weight Watchers Points: 8.5 Points NOTES : MasterCook Formatted by Doug (bulldog9~~at;mediaone.net)