Low Fat Potato Lasagna

1 package (10 oz) frozen chopped broccoli, thawed

1 carton (15 oz) nonfat ricotta cheese

1 cup shredded carrot

1/2 cup minced green onions

1 tsp. dried marjoram

1 tsp. freshly ground black pepper

5 large red potatoes, peeled and thinly sliced

1 1/2 cups shredded part skim mozzarella cheese

1/2 cup fresh grated parmesan cheese

Press broccoli between paper towels to remove as much moisture as possible.

Combine broccoli, ricotta, carrots, green onions, marjoram and black pepper in a medium bowl, mixing well; set aside. Spray an 11x7 baking pan with nonstick cooking spray.

Place one third of the potato slices in the bottom of pan. Top with half of the broccoli mixture. Cover this with half of the
mozzarella cheese. Repeat layers, ending with potato layer. Sprinkle with parmesan cheese. Cover and bake at 375*F for 30 minutes. Uncover and bake an additional 15 minutes or until tender and golden. Let stand 10 minutes before serving.

Serves 8.

PER SERVING
Calories- 194 Fat-5.6 g Sat Fat -3.4g Protein-18g Fiber-3g Sodium-262mg Carbohydrates-28g  WW points-4

AUTHOR: Carol