6 lasagne noodles (4 oz.)
1 c. skim milk
2 tbsp. cornstarch
1 tbsp. dried minced onion
1/2 c. plain nonfat yogurt
1 c. diced fully-cooked ham or turkey ham
1/2 tsp. Italian seasoning
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/4 c. grated Parmesan cheese
1 c. lowfat cottage cheese
1 c. shredded Mozzarella cheese

Cook noodles in unsalted boiling water for 10 to 12 minutes or until tender; drain. Rinse and set aside. In small saucepan, stir together milk, cornstarch, and onion; cook over medium-high heat, stir frequently, for about 2 minutes until thickened and bubbly. Remove from heat; stir in yogurt. Spread 2 tablespoons (might need a little more) of the sauce in bottom of 11 x 17 inch baking or 9 x 13 inch baking dish. Stir ham and Italian seasoning into remaining sauce. Lay 3 noodles in bottom of dish; spread with 1/3 of the sauce. Top with spinach; sprinkle with Parmesan. Layer with 1/3 of the sauce, cottage cheese, and 1/2 of the Mozzarella. Top with remaining noodles, sauce and Mozzarella. Bake, uncovered, in 375 degree oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.

Makes 6 servings at 204 calories each, chol. 32.1 mg., fat 7.4 g, (saturated fat 54%), sodium 753 mg.