Lasagna

• 1 (8-ounce) package uncooked lasagna noodles (about 9 noodles)
• 1 1/3 cups (6 ounces) fat-free cottage cheese
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
• 2/3 cup (6 ounces) part-skim ricotta cheese
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons minced fresh chives
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 4 garlic cloves, minced
• 2 large egg whites, lightly beaten
• 1 large egg, lightly beaten
• 1 (26-ounce) jar fat-free pasta sauce, divided
• Cooking spray
• 1/4 cup (1 ounce) shredded part-skim mozzarella cheese

1. Preheat oven to 350u0b0.
2. Cook noodles according to package directions, omitting salt and fat.
3. Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg).
4. Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.
5. Bake at 350u0b0 for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.

lasagna noodles, cottage cheese, cream cheese, ricotta cheese, parmesan cheese, fresh chives, mustard, salt, dry mustard, freshly ground black pepper, garlic, egg whites, egg, pasta sauce, cooking spray, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/lasagna-52506241 (may not work)