Spinach Low-Fat Lasagna

• 32 oz. low-fat Ricotta or nonfat cottage cheese
• 1 (10 oz.) pkg. chopped spinach
• 2 Tbsp. sweet basil
• 6 c. spaghetti sauce (bottled or homemade)
• 8 to 10 lasagna noodles (uncooked)
• 16 oz. low-fat Mozzarella cheese, shredded
• 2 large garlic cloves, crushed
• 3 egg whites, beaten

1. Heat sauce; add garlic.
2. In a large bowl mix Ricotta or cottage cheese with defrosted or fresh chopped spinach, beaten egg whites, 1/2 cup Mozzarella cheese and basil.
3. In a 15 x 9 x 3-inch pan line the bottom with sauce, then place 4 to 5 uncooked noodles on sauce, then place a layer of mixture on top of noodles.
4. Then place a layer of sauce, then noodles, then mixture again.
5. Top with the rest of sauce (generously) and sprinkle with remaining cheese on top of sauce.
6. Bake in oven 15 minutes at 375u0b0, then turn down to 350u0b0 for 30 more minutes.

lowfat ricotta, chopped spinach, sweet basil, spaghetti sauce, lasagna noodles, lowfat mozzarella cheese, garlic, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=952835 (may not work)