6 lasagna noodles (4 oz.)
10 oz. frozen chopped spinach
2 c. skim milk
2 tbsp. cornstarch
1 tbsp. dried minced onion
1 1/2 c. (1/2 lb.) diced cooked ham
1/2 tsp. oregano or marjoram
1 c. lowfat cottage cheese
1 c. (4 oz.) shredded Mozzarella cheese

Cook lasagna noodles 10-12 minutes. Drain, rinse with cold water, set aside. Cook spinach, drain well, set aside.

SAUCE: In medium saucepan, combine milk, cornstarch and onion. Cook and stir until thick and bubbly. Cook and stir 2 more minutes. Spread 2 tablespoons of sauce evenly on bottom of 10x6x2 inch baking dish. Stir ham and Italian seasoning into remaining sauce.

Arrange 3 lasagna noodles in dish. Spread with 1/3 of the sauce. Layer spinach on top. Layer another 1/3 of the sauce, cottage cheese and half of the Mozzarella. Place remaining noodles on top. Top with remaining sauce and Mozzarella. Bake in 375 degree oven for 30-35 minutes or until heated through. Let stand 10 minutes before slicing and serving. Serves 6. 265 calories, 7 grams fat per serving.