Vegetable Lasagna-Peggy

6 lasagna noodles

2 slightly beaten egg whites

1 (10oz) package frozen chopped broccoli, or 1 (9oz) package frozen French-style green beans

Dash of pepper

1 cup shredded part-skim Mozzarella cheese (4oz)

1/4 cup water

1 cup skim milk

1 1/2 cups low-fat cottage cheese, drained

4 teaspoons cornstarch

1/2 teaspoon dried dill weed

4 green onions, sliced

Nonstick spray coating

1/2 cup grated Parmesan cheese

Cook noodles according to package directions. Drain and rinse; set aside. Stir together egg whites, cottage cheese and 1/8 teaspoon pepper; set aside. Cook broccoli or green beans; drain and set aside.
SAUCE: In medium saucepan, cook green onions in water, covered, about 1 minute, or until tender. Combine skim milk, cornstarch, dill weed and pepper. Add all at once to green onion mixture. Cook and stir until bubbly. Cook and stir for 1 minute more. Gradually add Mozzarella cheese, stirring until melted. Stir in broccoli or green beans. Spray 6x10 inch dish with nonstick coating. Place 2 of the noodles in the dish. Spread 1/3 of the cottage cheese mixture over noodles. Top with 1/3 of Parmesan cheese. Repeat layers 2 more times. Cover the dish with foil. Bake in a 350 degree oven for 30 minutes; remove foil. Bake for 5 to 10 minutes more, or until heated through. Let stand 10 minutes before serving. Makes 6 servings.