Creamy Spinach Lasagna(A Low Fat Dish)

• 1/2 16 oz lasagna noodles
• 1 large onion, chopped
• 3 oz sliced mushrooms
• 1 garlic clove, minced
• 2 10 oz packages
• 1 tsp dried oregano leaves
• 1 tsp dried basil
• 1/4 tsp pepper
• 1 16 oz container low fat cottage cheese
• 2 egg whites
• 1/3 c all purpose flour
• 1 8 oz packaged reduced fat mozzarella, shredded
• 3 8 oz cans tomato sauce
• 1/4 c grated Parmesan cheese

1. About 1 1/2 hours before serving:
2. Prepare lasagna noodles as package directs.
3. Meanwhile, in a 10 inch non-stick skillet over medium heat, cook onion, mushrooms and garlic 5 minutes; remove from heat, then stir in spinach, oregano, basil and pepper.
4. Set aside.
5. In a food processor, blend cottage cheese, egg whites, flour and 1 cup mozzarella cheese until smooth.
6. Preheat oven to 375 degrees.
7. In a 13 x 9 inch baking dish, arrange 3 noodles; top with half of spinach mixture, half of tomato sauce.
8. Arrange 3 more noodles; repeat layers.
9. Top with remaining noodles; sprinkle with remaining mozzarella and Parmesan cheeses.
10. Bake 45 minutes or until bubbly.
11. Remove from oven, let stand 10 minutes.
12. Makes 12 servings.

lasagna noodles, onion, mushrooms, garlic, packages, oregano, basil, pepper, cottage cheese, egg whites, flour, mozzarella, tomato sauce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85180 (may not work)