Spinach Lasagna(Low-Fat)

• 2 c. low-fat cottage cheese
• 2 (10 oz.) pkg. frozen chopped spinach, defrosted and drained
• 1/2 c. Egg Beaters
• 1 tsp. Italian seasoning (basil, oregano, thyme, garlic powder)
• 2 c. spaghetti sauce
• 9 to 11 cooked lasagna noodles
• 1 c. shredded part-skim Mozzarella cheese
• 3 Tbsp. Parmesan cheese

1. In medium bowl, mix cottage cheese, spinach, egg product and Italian seasoning.
2. Set aside.
3. Spread 1/2 cup spaghetti sauce in bottom of greased 13 x 9 x 2-inch baking dish.
4. Layer 1/3 each of noodles, spinach filling and remaining sauce; repeat twice. Sprinkle top with Mozzarella and Parmesan cheese.
5. Cover.
6. Bake at 375u0b0 for 20 minutes.
7. Uncover.
8. Bake 25 minutes longer.
9. Let stand 10 minutes before serving.

lowfat cottage cheese, egg beaters, italian seasoning, spaghetti sauce, noodles, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528751 (may not work)