Lasagna Florentine

• 1 Tbsp. oil
• 1 c. chopped onions
• 2 garlic cloves, crushed
• 3/4 tsp. basil leaves
• 1/2 tsp. oregano leaves
• 1/2 bay leaf
• 1 (2 lb. 3 oz.) can Italian-style whole tomatoes
• 1 (8 oz.) can tomato sauce
• 1 3/4 tsp. salt
• 1/4 tsp. pepper
• 5 Tbsp. chopped parsley
• 9 lasagna noodles
• 1 (10 oz.) pkg. frozen chopped spinach, well drained
• 16 oz. low-fat cottage cheese
• 3 Tbsp. grated Parmesan cheese

1. Saute onions, garlic, basil, oregano and bay leaf in oil, about 2 minutes.
2. Add tomatoes, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and 2 tablespoons parsley to onion mixture.
3. Cook on low temperature for 1 hour; set aside.

oil, onions, garlic, basil leaves, oregano, bay leaf, italianstyle, tomato sauce, salt, pepper, parsley, lasagna noodles, lowfat cottage cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=273437 (may not work)