Prep Time: 20 minutes
Cook Time: 30 minutes
1 (8 oz) pkg whole-wheat lasagna noodles
8 oz 2% mozzarella cheese, shredded
6 oz parmesan cheese, shredded
2 cups fat free cottage cheese
1 tsp dried oregano
6 fresh basil leaves, chopped
2 garlic cloves, minced
1 (10 oz) bag baby spinach
1 (26 oz) jar spaghetti sauce
Grated parmesan, to taste
Preheat oven to 350° F. Spray a 12×8-inch oven safe baking dish with cooking spray. In a pot bring water to a boil. Add lasagna noodles; cook until al dente.
In a large bowl combine mozzarella cheese, parmesan cheese and cottage cheese; mix well. Mix egg into cheese mixture. Add oregano, basil and minced garlic; mix well.
In a skillet, over medium heat, cook spinach until slightly wilted. Layer noodles, cheese mixture, spinach and spaghetti sauce in baking dish. Repeat layering ending with sauce and grated parmesan. Bake for
Nutritional Information: Calories per Serving: 396, Fat: 9 g (5 g Saturated Fat), Cholesterol: 38 mg, Sodium: 5752 mg, Carbohydrates: 56 g, Fiber: 4 g, Protein: 23 g