Spinach Lasagna

Name: Spinach Lasagna
Ingredients: 2 cups 1% low-fat cottage cheese; 1/2 cup egg substitute; 2 (10-ounce) packages frozen chopped spinach, thawed and drained well; 1 (25 3/4-ounce) jar fat-free spaghetti sauce with mushrooms; 9 cooked lasagna noodles (cooked without salt or fat); 2 cups (8 ounces) shredded part-skim mozzarella cheese; 1/4 cup plus 2 tablespoons grated Parmesan cheese

7 ingredients

2 steps

Ingredients

2 cups 1% low-fat cottage cheese
1/2 cup egg substitute
2 (10-ounce) packages frozen chopped spinach, thawed and drained well
1 (25 3/4-ounce) jar fat-free spaghetti sauce with mushrooms
9 cooked lasagna noodles (cooked without salt or fat)
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese

Directions

1

Combine first 3 ingredients in a medium bowl; stir well, and set aside.
2

Spread 1/2 cup spaghetti sauce in a 13- x 9- x 2-inch baking dish. Place 3 noodles over sauce; spoon one-third of spinach mixture over noodles. Top with one-third of remaining spaghetti sauce, 1/2 cup mozzarella cheese, and 2 tablespoons Parmesan cheese. Repeat procedure twice with remaining noodles, spinach mixture, spaghetti sauce, 1 cup mozzarella, and remaining Parmesan cheese. Top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, at 350° for 30 to 35 minutes or until thoroughly heated. Let stand 10 minutes.