Cooking Light'S Spinach Lasagna

• cooking spray
• 1 cup chopped onion
• 1 cup sliced mushrooms
• 3 ounces reduced-fat cream cheese (about 1/3 cup)
• 1 (12 ounce) container 1% low fat cottage cheese
• 1/3 cup low-fat sour cream
• 1/2 cup grated parmesan cheese
• 2 large eggs
• 2 (10 ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
• 12 cooked lasagna noodles
• 1 (27 1/2 ounce) jar low-fat chunky pasta sauce with mushrooms
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded sharp cheddar cheese

1. Preheat oven to 350u0b0.
2. Heat a medium nonstick skillet coated with cooking spray over medium high heat. Add onion and mushrooms; saute 5 minutes or until tender. Set aside.
3. Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.
4. Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.
5. Cover and bake at 350u0b0 for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.

cooking spray, onion, mushrooms, cream cheese, cottage cheese, lowfat sour cream, parmesan cheese, eggs, noodles, pasta sauce, mozzarella cheese, parmesan cheese, shredded sharp cheddar cheese

Taken from www.food.com/recipe/cooking-lights-spinach-lasagna-383107 (may not work)