Shannon's Spinach Mushroom Lasagna

• 1 (10 ounce) box frozen chopped spinach, thawed,drained,squeezed dry
• 2 -4 ounces button mushrooms, cleaned,sliced
• butter no stick cooking spray
• 2 dashes garlic powder
• 2 dashes oregano
• 1 (16 ounce) container fat-free cottage cheese
• 1 cup shredded fat free mozzarella cheese
• 13 cup fat-free parmesan cheese
• 9 no cook lasagna noodles, break 3 in half
• 3 (8 ounce) cansseasoned tomato sauce

1. Spray a large skillet with no stick butter cooking spray.
2. Saute the mushrooms until slightly cooked and juice is forming in the bottom of the pan.
3. Drain the juice from the mushrooms and spray with cold water to stop the cooking process.
4. Pat dry.
5. Mix everything together in a large bowl, except for noodles.
6. Pour a small amount of sauce in a 8 by 8 by 8 or 9 by 9 by 9 casserole dish sprayed with no stick cooking spray.
7. Arrange 2 whole noodles and 1 broken one in baking dish.
8. Spread half of spinach mixture over noodles.
9. Place two more whole noodles ans one broken one on top of spinach mixture.
10. Top with a little more sauce.
11. Spread remaining spinach mixture on top of noodles, and top with remaining noodles and sauce.
12. You may not need all of the sauce, I used about 2 1/2 cans.
13. Bake in oven preheated to 375 degrees, covering casserole with aluminum foil before placing in oven.
14. Bake for about 30 minutes.
15. Enjoy!

butter, garlic, oregano, cottage cheese, mozzarella cheese, parmesan cheese, lasagna noodles, tomato sauce

Taken from www.food.com/recipe/shannons-spinach-mushroom-lasagna-28574 (may not work)