Spinach Lasagna(Low-Fat)

• 1/2 lb. lasagna noodles (preferably whole wheat)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• water (as needed)
• 1 lb. "lite" or part-skim Ricotta cheese or low-fat cottage cheese
• 1/4 c. grated Parmesan
• 1 1/2 lb. fresh spinach, chopped and packed (about 2 c.) or 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 2 egg whites, beaten
• 1/4 tsp. fresh ground black pepper
• 2 to 3 Tbsp. fresh parsley, chopped
• nonstick cooking spray
• 6 c. tomato or meatless spaghetti sauce
• 6 oz. part-skim Mozzarella, grated

1. Cook the lasagna noodles according to package directions. While the noodles are cooking, saute the onion and garlic in the olive oil, adding a tablespoon or two of water as needed to keep from sticking.
2. Combine the Ricotta, Parmesan, spinach, egg whites, black pepper, parsley and sauteed onion and garlic, mixing well.
3. Spray a 9 x 13 x 2-inch casserole dish with nonstick cooking spray.
4. Spread 1/4 of the tomato or spaghetti sauce over the bottom and then arrange a layer of noodles.
5. Top with 1/3 of the Ricotta-spinach mixture.
6. Sprinkle with 1/3 of the Mozzarella and top with tomato sauce.
7. Repeat layers twice more, ending with sauce.
8. Cover pan with aluminum foil, crimping edges tightly. Bake at 350u0b0 for 40 minutes; remove foil and bake 10 to 15 minutes more.
9. Makes 12 servings.

lasagna noodles, onion, garlic, olive oil, water, ricotta cheese, parmesan, fresh spinach, egg whites, fresh ground black pepper, fresh parsley, nonstick cooking spray, tomato, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245646 (may not work)