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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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.
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