Broccoli-Spinach Lasagna

• 2 c. low-fat Ricotta
• 2 c. low-fat cottage cheese
• 1 egg
• 4 egg whites
• 2 boxes chopped spinach (frozen)
• 1 c. Rhine wine
• 1 lb. sliced mushrooms
• 1 c. onions, sliced
• 1 c. broccoli, sliced
• 9 strips cooked lasagna noodles
• 1 can tomato sauce or spaghetti sauce

1. Blend cheeses and eggs.
2. Cook spinach in the wine; drain well. Cool.
3. Fold spinach into cheese mixture.
4. Steam vegetables to underdone.
5. Spray large casserole dish with Pam cooking spray. Alternate layers of noodles, cheese, spinach and vegetables for 3 layers.
6. Cover top with tomato sauce.
7. Bake at 375u0b0 for 20 to 30 minutes.
8. Let stand for 10 to 15 minutes.
9. Makes 4 to 5 servings. Each serving contains 180 calories.

lowfat ricotta, lowfat cottage cheese, egg, egg whites, spinach, rhine wine, mushrooms, onions, broccoli, noodles, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354564 (may not work)