Lasagna recipes always call for plenty of cheese. This one uses only low-fat cheese and no meat, so the fat content is relatively low (especially if you use cottage cheese instead of Ricotta). This recipe can easily be assembled in two smaller pans, so one can be frozen and cooked at another time.

3/4 lb. lasagna noodles
1 lb. Ricotta cheese (or low fat cottage cheese)
1 1/2 c. grated Mozzarella (part skim type)
1 qt. (4 oz.) marinara sauce
1 tbsp. oregano
1 bunch fresh spinach (or 1 box frozen)
2 tbsp. fresh parsley, or 1 tbsp. dried
1 c. onions, chopped
Olive oil (or other cooking oil)
1/2 tsp. pepper

Preheat oven to 350°F.

Saute onions in oil until soft. In a bowl, mix them with the cheeses, parsley, oregano, pepper and finely chopped spinach. Prepare lasagna according to package directions. Oil a 9 x 13 inch pan, and cover the bottom with a layer of cooked noodles.

Add some of the spinach mixture, and cover with some of the marinara sauce. Combine to make layers until all ingredients are used up. Be sure to cover top with sauce, no matter what layer is underneath. Cover with foil and bake for 40 minutes. Uncover, and bake 15 minutes more.

Makes 8 to 10 servings.

Suggestion: Serve with hard rolls, and a tossed salad.