9 uncooked lasagna noodles (I use Barilla)
2 (10 oz. ea.) pkgs. frozen spinach, thawed, squeezed to drain
1 cup cottage cheese
1 1/2 cups shredded Mozzarella cheese
1/4 cup grated Parmesan cheese

WHITE SAUCE:

2 1/2 cups milk
1/4 cup all-purpose flour
1 tsp. garlic salt

Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water.

Meanwhile, heat oven to 350°F. In medium saucepan, combine milk, flour and garlic salt; blend well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reserve 1/2 cup white sauce for top layer of lasagna; stir spinach into remaining sauce.

In medium bowl, combine cottage cheese and Mozzarella. Spread 1/2 cup spinach sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 3 lasagna noodles, half of cheese mixture and half of remaining spinach sauce; repeat layers. Top with last 3 noodles and reserved 1/2 cup white sauce. Sprinkle with Parmesan cheese.

Bake at 350°F. for 30 to 40 minutes or until thoroughly heated. Let stand 5 to 10 minutes before serving.

If desired, garnish individual servings with fresh basil and tomato wedges.

Makes 6 servings.

Submitted by: IC