Ingredients
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2 cups low fat mozzarella, shredded
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4 egg whites (or the equivalent Egg Beaters) or 3 eggs (or the equivalent Egg Beaters)
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24 ounces small curd cottage cheese, i use low fat or 24 ounces ricotta cheese
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1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
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1 teaspoon salt
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3/4 teaspoon dried oregano
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8 ounces lasagna noodles, uncooked
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2 (16 ounce) jars spaghetti sauce, use your favorite
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1 cup water
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1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Spray a 13x9 pan with cooking spray.
- In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
- Mix well.
- In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
- Repeat the layers.
- End with sauce on top.
- Pour the 1 cup of water around the edges of the lasagna.
- Cover tightly with aluminum foil.
- Bake for 1 hour and 15 minutes.
- Remove from oven.
- Let stand covered for at least 15 minutes.