Cheese Veggie Lasagna

8 - 10 Lasagna noodles, cooked and drained
1 Tbsp. olive oil
1 small onion, diced
4 garlic cloves, minced
2 10-oz. packages frozen spinach, thawed and drained
1 cup grated carrots
2 cups cottage cheese
1 cup mozzarella cheese, shredded
1 cup Swiss cheese, shredded
1/2 cup Parmesan cheese, grated
Salt and pepper to taste

Heat oil in a skillet and saute onion and garlic until lightly brown and tender, add spinach and carrots and desired amount of salt and pepper and continue cooking for several minutes. Combine cottage cheese, mozzarella cheese and Swiss cheese together and mix well. Add spinach mixture to the cheese and mix well. Place 1/3 of this spinach-cheese mixture at the bottom of a 13 x 9-inch-baking dish that has been sprayed with non-stick spray. Place 4 - 5 noodles on top of the spinach-cheese mixture, then 1/3 more of spinach-cheese mixture and 4 - 5 more noodles. Place the remaining spinach-cheese mixture on top and sprinkle with Parmesan cheese. Bake for 35 - 45 minute at 350 degrees. Let stand for 15 - 20 minutes before cutting and serving. For you meat-eaters out there, just layer some cooked ground beef or some sausage in between the spinach-cheese mixture and the noodles.

The Skinny: Resist the urge to add ground beef or sausage as an extra.

Parmesan Dill Rolls

1/4 cup butter
1/3 cup milk
3 Tbsp. water
Pinch of salt
2/3 cup flour
2 eggs
1 tsp. dried dill
1 cup Parmesan cheese, grated

Combine butter, milk, water and salt in a large saucepan. Heat thoroughly over medium-high heat. Add flour and stir well. Place mixture in a bowl and add eggs, dill and Parmesan cheese mixing to form a batter. Drop individual rolls on a greased cookie sheet and bake for 18 - 20 minutes at 450 degrees. Yields 8 - 10 rolls.

The Skinny: Use low fat milk and your favorite egg substitute.