Spinach Lasagna

• 8 oz. pkg. lasagna noodles
• 2 (8 oz.) cans tomatoes
• 1 can tomato sauce
• 1 (10 oz.) pkg. frozen chopped spinach
• 1 small can mushrooms
• 1 carton Egg Beaters or 2 eggs
• 1 (12 oz.) cottage cheese
• Healthy Choice or Alpine Lace Mozzarella cheese, grated (1 pkg. or to taste)
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 clove garlic, minced
• 1 tsp. dried basil
• 1 tsp. dried oregano
• salt and pepper
• 1/2 c. Parmesan cheese
• 1 tsp. sugar

1. Put noodles in hot water to soften (no need to precook).
2. If tomatoes are whole, cut into small pieces.
3. Saute onion, pepper and garlic in nonstick pan sprayed with no-fat cooking spray.
4. Add tomatoes, tomato sauce, drained mushrooms, spices and sugar.
5. Cook approximately 2 to 3 minutes.
6. Defrost spinach; drain well between paper towels.
7. Mix cheeses, eggs and spinach in a bowl.

lasagna noodles, tomatoes, tomato sauce, spinach, mushrooms, egg beaters, cottage cheese, mozzarella cheese, onion, bell pepper, clove garlic, basil, oregano, salt, parmesan cheese, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578143 (may not work)