Serves 12: Click Image
Ingredients:
½ onion, chopped
2 (16-ounce) jars low-sodium spaghetti sauce
½ teaspoon salt
1 teaspoon Italian seasoning
1 package frozen spinach, thawed
2 eggs, beaten
2 cups low-fat, low sodium cottage cheese
1 pound no cook lasagna noodles
1 pound low-fat mozzarella cheese, grated
½ cup low-fat Parmesan cheese, grated
Cooking oil spray
Directions:
Preheat the oven to 350 degrees.
Spray skillet with cooking oil spray. Add the garlic and onion, cook until soft.
Add spaghetti sauce, salt, and Italian seasoning and mix well. Simmer on low heat for 15 minutes.
Squeeze all of the water out of the spinach.
In a separate bowl, combine eggs, spinach, and cottage cheese.
Spray a 9″ x 12″, deep sided baking pan with cooking oil spray. Arrange a layer of noodles across bottom of the pan.
Add a layer of spaghetti sauce, cottage cheese mixture, and mozzarella cheese.
Add a second layer of pasta, the sauce, and cheese mixture. Repeat until pan is almost full.
Add one more layer of noodles and top with more spaghetti sauce. Sprinkle with parmesan cheese.
Bake at 350 degrees for 40 to 45 minutes, or until the cheese is bubbly. Allow to set for 5 to 10 minutes before cutting into portions.
