3/4 c. Parmesan cheese
1 lb. sm. curd cottage cheese, low fat (1%)
2 c. mozzarella cheese, shredded
1/2 c. egg beaters
1 (10 oz.) pkg. frozen, chopped spinach, thawed & drained
1/4 tsp. oregano
1/4 tsp. pepper
1/2 pkg. lasagna noodles, uncooked
30 oz. spaghetti sauce
1 c. water

Preheat oven to 350 degrees. Mix cheeses (saving 1/2 cup mozzarella cheese), egg beaters, spinach and seasonings. In greased 13 x 9 inch baking dish, layer 1/2 cup sauce, 13 noodles, 1/2 cheese mixture. Repeat. Top with remaining noodles and sauce. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges. Cover tightly with foil. Bake at 350 degrees for 1 hour and 15 minutes. Let stand 15 minutes. Serve.

Note: I also add a can of mushrooms and extra mozzarella cheese. You can also stuff jumbo shells with cheese-spinach mixture; pour on sauce and follow rest of instructions.