Low-Fat Spinach Lasagne

• 9 pieces lasagne noodles
• 2 (14.5 oz.) cans tomatoes, chopped
• 2 cans mushrooms pieces
• 1 (8 oz.) can tomato sauce
• 1 tsp. basil
• 1 tsp. oregano
• 1 (1 lb.) pkg. chopped spinach
• 2 zucchini, chopped
• 5 cloves garlic, crushed
• 1 onion, chopped
• 16 to 24 oz. nonfat cottage cheese
• low-fat or nonfat Mozzarella cheese
• 1/8 c. fresh grated Parmesan cheese

1. Cook noodles according to package directions.
2. Saute onion and garlic in a small amount of water.
3. Add tomatoes and liquid from one can of the tomatoes, tomato sauce, mushrooms (drained), spices and zucchini.
4. Simmer slowly for 20 minutes.
5. Drain spinach between paper towels.
6. Place spinach and cottage cheese in a bowl and mix well.
7. Spray 9 x 13-inch baking dish with Pam, then layer sauce, noodles and cottage cheese and spinach mixtures.
8. Repeat until all are used up, ending with cottage cheese mixture and sauce on top.

noodles, tomatoes, mushrooms, tomato sauce, basil, oregano, chopped spinach, zucchini, garlic, onion, cheese, lowfat, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=728978 (may not work)