1 (16 oz.) carton lowfat 1% cottage or ricotta cheese
1 1/2 c. shredded lowfat Mozzarella cheese
2 egg whites
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 tsp. salt
1/8 tsp. pepper
3/4 tsp. oregano
1 (32 oz.) jar spaghetti sauce
1 (8 oz.) pkg. lasagna noodles, uncooked
1 c. water
1/2 to 1 tsp. fennel seed (optional)

Combine cottage or ricotta cheese, 1 cup Mozzarella, egg whites, spinach, salt, pepper and oregano in a large bowl; stir well. Spread 1/2 cup spaghetti sauce in a greased 9x13x2 inch baking dish. Place 1/3 of lasagna noodles over sauce and spread half of the cheese mixture over noodles. Repeat layers.

Top with remaining noodles, spaghetti sauce and remaining 1/2 cup Mozzarella cheese. Pour water around edges. Cover securely with aluminum foil and bake at 350 degrees for 1 hour. Let stand 15 minutes before serving. Yield: 12 servings.