Creamy Spinach Lasagna
8 oz lasagna noodles (about 9 noodles)
1 large onion, chopped
1 clove garlic, minced
8-ounce can mushrooms, sliced and drained
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon pepper
16-ounce container 2% cottage cheese
2 egg whites
1/3 cup all-purpose flour
8-ounce package mozzarella cheese, shredded
3 8-ounce cans tomato sauce
1/4 cup Parmesan cheese, grated
Prepare noodles according to package directions. Over medium heat,
cook onion and garlic for five minutes. Stir in mushrooms, spinach,
oregano, basil, and pepper. Set aside.
In food processor, blend cottage cheese, egg whites, flour, and 1
cup mozzarella cheese until smooth.
Preheat oven to 375 F.
In a 13-by-9-inch baking dish, arrange three noodles. Top with
spinach mixture, half of cheese mixture, and half of tomato sauce.
Top with remaining noodles. Sprinkle with remaining mozzarella
cheese and Parmesan cheese. Bake 45 minutes. Remove from oven and
let stand for 10 minutes.