1 med. onion, chopped
2 garlic cloves, minced
1 tbsp. olive oil
2 to 3 tbsp. water
1 lb. part-skim ricotta
1/4 c. grated Parmesan cheese
1 1/2 lbs. fresh spinach, chopped (about 2 c.) or 1 pkg. frozen chopped spinach, thawed & drained
2 egg whites, beaten
1/4 tsp. fresh ground black pepper
2 to 3 tbsp. fresh chopped parsley
1/2 lb. lasagna noodles
Non-stick vegetable cooking spray
6 oz. part-skim Mozzarella, grated
6 c. tomato sauce

Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking. Combine ricotta, Parmesan, spinach, egg whites, black pepper, parsley and sauteed onion and garlic, mixing well. Cook the lasagna according to package directions.

Spray a 13 x 9 x 2 inch pan with cooking spray. Arrange a layer of cooked noodles on the bottom, top with 1/3 of the ricotta mixture, sprinkle with Mozzarella and spread with tomato sauce. Repeat layers twice more, ending with sauce. Cover pan with aluminum foil, crimping edges tightly. Bake at 350 degrees for 40 minutes. Remove foil and bake 10 to 15 minutes more.