Garden vegetable lasagna

• 1 cup shredded part-skim mozzarella cheese (about 4 oz.)
• 1/4 cup grated Parmesan cheese
• 1 container (16 oz.) reduced fat cottage cheese
• 1 jar (1 lb. 10 oz.) Ragu® Light Pasta Sauce
• 4 lasagna noodles, cooked, drained and halved crosswise
• 1 package (16 oz.) frozen chopped vegetables (broccoli, zucchini, red bell pepper, mushrooms and/or onion), thawed and dried on paper towels*

• • Preheat oven to 375°. Combine mozzarella cheese with Parmesan cheese in small bowl. Remove 1/3 cup mixture; reserve. Combine cottage cheese with remaining mozzarella cheese mixture in medium bowl; set aside.
• • Evenly spread 1/3 cup Pasta Sauce in 8 x 8-inch baking dish. Arrange 2 noodle halves over Sauce. Spread 1/3 of the cheese mixture over noodles, then 1/3 of the vegetable mixture and 1/3 cup Sauce; repeat layers twice. Top with remaining 2 noodles and 1/3 cup Sauce.
• • Cover tightly with aluminum foil and bake 30 minutes. Remove foil and sprinkle with reserved cheese mixture. Bake uncovered an additional 15 minutes. Let stand 15 minutes before serving. Serve with remaining Sauce, heated.