Lasagna

• 1 lb. lean ground chuck
• 1 (16 oz.) can stewed tomatoes, undrained
• 1/2 c. water
• 1 clove garlic, minced
• 2 tsp. dried Italian spices
• 1 (8 oz.) pkg. lasagna
• 1 (10 oz.) pkg. frozen chopped spinach
• 1 c. low-fat cottage cheese
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. dried parsley
• 1 tsp. dried oregano
• vegetable cooking spray
• 1 c. (4 oz.) shredded low-fat processed American cheese

1. Cook ground chuck in medium skillet over medium heat until browned.
2. Drain and pat dry with paper towels.
3. Wipe skillet with paper towel.
4. Return meat to skillet and stir in tomatoes, water, garlic and Italian herb seasonings.
5. Cover and bring to boil. Reduce heat; simmer 20 minutes.
6. Cook noodles according to package directions omitting salt and fat.
7. Drain well and set aside.
8. Cook spinach according to package directions omitting salt and fat. Drain well and squeeze excess moisture from spinach.
9. Combine spinach and next 4 ingredients.
10. Stir until well combined.
11. Set aside.
12. Place half of cooked noodles in a 12 x 8 x 2-inch baking dish coated with cooking spray.
13. Top each half each of cottage cheese mixture and American cheese.
14. Spread half of meat mixture. Repeat layers.
15. Bake at 350u0b0 for 30 minutes.
16. Let stand 10 minutes before serving.

lean ground chuck, tomatoes, water, clove garlic, italian spices, lasagna, spinach, lowfat cottage cheese, parmesan cheese, parsley, oregano, vegetable cooking spray, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195330 (may not work)