Lasagna Primavera
This delicious lasanga is made with the lowfat yogurt in place of ricotta cheese.

2 cups carrots, shredded
2 cups yellow squash, shredded
2 cups zucchini, shredded
2 cups plain yogurt cheese
1 teaspoon each oregano and basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 cups mozzerella cheese shredded
12 lasagna noodles, cooked
1 (32oz jar) Newman's Own Roasted Garlic and Peppers Pasta Sauce

Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. Preheat oven to 375oF. Using a large mixing bowl, fold the vegetables, 1 cup mozzerella 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. Yields: 10 servings