Spinach Lasagna

This is a variation of the lasagna recipe I got from my mom. I tried to cut down on the fat by using fat free cottage cheese and egg whites, also adding spinach and removing the beef. This turned out quite well and can even be doubled easily for freezing.

½ lb lasagna noodles, cooked
1 pkg frozen chopped spinach, thawed and drained
1 jar spaghetti sauce
3 cups mozzarella cheese, shredded
16 oz Fat-free Cottage cheese
2 Egg whites
1 Tbs
Parsley Flakes
½ cup Parmesan Cheese

1. Begin cooking lasagna noodles according to package directions.

2. Shred enough mozzarella cheese to cover a 9x13 pan, set aside to top lasagna. Shred remaining cheese and mix with spinach, cottage cheese, egg whites, parsley and salt and pepper to taste.

3. Ladle 1 cup spaghetti sauce into 9x13 baking dish. Next Layer 3 noodles, 1 cup cheese mixture, and 1/3 remaining spaghetti sauce in pan. Repeat twice, ending with sauce.

4. Sprinkle Parmesan cheese on top and then cover with the reserved mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

To serve frozen lasagna, preheat oven to 400 degrees and heat covered for 75 minutes, then uncover and heat 15 more minutes.

Servings: 6

This is a variation of my Mom's lasagna.