Contributed By: LR


8 oz. lasagna noodles
20 oz. frozen chopped spinach, thawed
24 oz. 1% cottage cheese
4 egg whites, beaten
1/2 c. Parmesan cheese
1/2 tsp. pepper
2 tbsp. parsley flakes
Vegetable cooking spray
8 oz. low fat Mozzarella cheese
1 (30 oz.) jar spaghetti sauce (low sodium variety) 


Preheat oven to 375 degrees. Cook lasagna noodles as directed on
package, omitting oil. While noodles are cooking, cook spinach in
microwave about 10 minutes, drain well. Combine cottage cheese, egg
whites, Parmesan cheese, pepper and parsley flakes in separate bowl.
Coat a 9 x 13 inch pan with vegetable cooking spray. Place half of
cooked noodles in bottom of dish. Spread half of cottage cheese
mixture over noodles; top with half of cooked spinach, followed by
half of Mozzarella cheese. Top this with half of the spaghetti sauce.
Repeat layers. Bake for 30 minutes. Let stand 10 minutes. Yields 8

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