1 lb. lasagna noodles
¼ cup shredded mozzarella cheese
2 tbsp parmesan cheese
1¼ cup shredded mozzarella cheese
6 tbsp parmesan cheese
3 cups low-fat cottage cheese
3 cups chopped raw spinach
4 cups tomato (spaghetti) sauce
Preheat
oven to 350°F. Lightly spray a
9x13x2½-inch baking dish with vegetable oil spray. Set aside.
Place noodles in a large pan of unsalted boiling water. Cook until soft but not completely
cooked. (It is best to slightly
undercook noodles because they will be easier to handle during assembly, and
they will continue to cook while in the oven.)
Drain noodles and rinse under cold running water. In a small bowl,
combine ¼ cup mozzarella and 2 tbsp parmesan cheese. Stir to mix well and set aside. In a medium bowl, combine 1¼ cups mozzarella
with 6 tbsp parmesan cheese and all of the cottage cheese and spinach. Stir to mix well and set aside. Spread a thin layer of tomato (spaghetti) sauce in the bottom of the baking
dish. Add about one-third of the noodles
in a single layer. Spread one-half of
cottage cheese mixture on top. Add a
thin coating of sauce. Add another layer
of noodles and top with cottage cheese mixture and a thin coating of
sauce. Top with the remaining noodles
and cover with remaining sauce and reserved mozzarella-and-parmesan mixture. Bake 30-40 minutes. Let stand 10-15 minutes. Cut into 8 equal portions and serve.
