Spinach Vegetable Lasagna

• 16 ounces fat-free cottage cheese
• 16 ounces fat free mozzarella cheese, grated
• 12 cup fat free egg substitute
• 20 ounces frozen chopped spinach, defrosted and drained
• 16 ounces whole wheat lasagna noodles
• 32 ounces fat-free low sodium spaghetti sauce
• oregano
• pepper

1. Sauce: mix all the ingredients (except for noodles ) And 2/3 cup mozzarella in a large bowl.
2. Lightly spray a 9x13 inch pan with nonstick cooking spray.
3. Pour a thin layer of sauce on the bottom of the baking dish.
4. Add 1/2 of the noodles, 1/2 of the remaining sauce, And repeat until all the noodles and sauce is used up.
5. Top with the remaining mozzarella.
6. Refrigerate overnight.
7. Before baking, pour 1 1/2 cups cold water around the edges of the pan, but not in the center.
8. Bake lightly covered, at 350 degrees for 1 hour, 15 minutes.
9. Let stand for 15 minutes.

cottage cheese, mozzarella cheese, egg substitute, spinach, whole wheat lasagna noodles, spaghetti sauce, oregano, pepper

Taken from www.food.com/recipe/spinach-vegetable-lasagna-225364 (may not work)