Spinach Mushroom Lasagna

• 2/3 c. chopped onion
• 4 cloves garlic, chopped
• 2 to 3 Tbsp. fat-free chicken broth
• 2 c. sliced mushrooms
• 2 (15 oz. each) cans tomato sauce
• 3 Tbsp. honey
• 2 tsp. crushed dried oregano
• 1 tsp. crushed dried basil
• pinch of white pepper (optional)
• 1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained
• 2 c. nonfat cottage cheese
• 4 egg whites, lightly beaten
• 1 1/2 tsp. Italian seasoning blend
• 9 whole wheat lasagna noodles, uncooked

1. In a medium saucepan, cook onion and garlic in broth for 3 minutes until softened and beginning to color over medium-high heat.
2. Add mushrooms and cook, stirring constantly, until they soften and release their juices.

onion, garlic, chicken broth, mushrooms, tomato sauce, honey, oregano, basil, white pepper, cheese, egg whites, italian seasoning blend, whole wheat lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736631 (may not work)