Instructions: Cook pasta according to package directions, omitting salt. Drain. Rinse under cold water; drain well. Set aside.

Preheat oven to 375 degrees.

Pat spinach with paper towels to remove excess moisture. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.

Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender; process until smooth.

Spray 13- by 9-inch baking pan with nonstick cooking spray. Arrange a third of lasagna noodles in bottom of pan. Spread with half each of cottage cheese mixture, vegetable mixture, mushrooms, artichokes and mozzarella. Repeat layers, ending with noodles. Sprinkle with Parmesan.

Cover and bake 30 minutes. Remove cover; continue baking 20 minutes or until bubbly and heated through. Let stand 10 minutes before serving.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.