Creamy Spinach Lasagna

• 1/2 (16 oz.) pkg. lasagna noodles (about 9 noodles)
• 1 large onion
• 1 (8 oz.) pkg. mushrooms, sliced
• 1 garlic clove
• 2 (10 oz.) pkg. frozen spinach, chopped and thawed
• 1 (16 oz.) 1% low-fat cottage cheese
• 1 tsp. oregano
• 1 tsp. basil
• 1/4 tsp. pepper
• 2 egg whites
• 1/3 c. flour
• 1 (8 oz.) pkg. Mozzarella, shredded
• 3 (8 oz.) cans tomato sauce
• 1/4 c. grated Parmesan cheese

1. Prepare noodles.
2. In skillet over medium heat cook onion, mushrooms and garlic until tender.
3. Remove from heat.
4. Stir in spinach, oregano, basil and pepper; set aside.
5. In food processor blend cottage cheese, egg whites, flour and 1 cup Mozzarella. Preheat oven to 375u0b0.
6. In 13 x 9-inch pan arrange 3 noodles.
7. Top with half spinach, half cheese mixture and half of tomato sauce. Arrange 3 more noodles; repeat layers.
8. Top with remaining 3 noodles.
9. Sprinkle with remaining Mozzarella and Parmesan.
10. Bake 45 minutes or until bubbly.
11. Remove from oven; let stand 10 minutes.
12. Makes 12 servings.

lasagna noodles, onion, mushrooms, garlic, frozen spinach, cottage cheese, oregano, basil, pepper, egg whites, flour, mozzarella, tomato sauce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693457 (may not work)