Low-Fat Mushroom With Spinach and Feta Lasagna

• 9 -10 lasagna noodles, uncooked
• 1 (14 ounce) can diced tomatoes with juice, undrained
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon fat-free balsamic vinegar
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 12-1 teaspoon garlic powder
• salt and pepper
• 2 cups fat free mozzarella cheese, shredded and divided
• 1 cup fat free feta cheese, crumbled
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 egg, slightly beaten
• 12-1 lb portabella mushroom, cut into 1/4 inch thick slices

1. Preheat oven to 350 degrees F.
2. Spray a 9-inch by 13-inch pan with non-stick coating.
3. Mix Ricotta cheese, cottage cheese, parsley, and garlic.
4. Pour 1 cup of sauce in bottom of pan.
5. Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
6. Spread 1/2 of the cheese mixture over the noodles.
7. Top with 1/2 of the fat free mozzarella cheese.
8. Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the fat free mozzarella cheese.
9. Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
10. Sprinkle with fat free Parmesan cheese (optional).
11. Bake, covered tightly with aluminum foil for one hour.
12. (This can be put together ahead of time and refrigerated.
13. Increase the baking time by 15 minutes if it has been refrigerated.
14. ).

lasagna noodles, tomatoes, tomato sauce, tomato paste, balsamic vinegar, basil, oregano, garlic, salt, mozzarella cheese, feta cheese, egg, portabella mushroom

Taken from www.food.com/recipe/low-fat-mushroom-with-spinach-and-feta-lasagna-321151 (may not work)