1/2 (16 oz.) pkg. lasagne noodles (about 9 noodles)
1 lg. onion, chopped
1 (8 oz.) pkg. mushrooms, sliced
1 clove garlic, minced
2 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 tsp. dried oregano leaves
1 tsp. diced basil leaves
1/4 tsp. black pepper
1 (16 oz.) container low-fat cottage cheese
2 egg whites
1/3 c. all-purpose flour
1 (8 oz.) pkg. low-fat Mozzarella cheese, shredded
3 (8 oz.) cans tomato sauce
1/4 c. grated Parmesan cheese

About 1 1/2 hours before serving, prepare noodles as directed on package. Meanwhile, in a 10 inch non-stick skillet over medium heat, cook onion, mushrooms and garlic for about 5 minutes; remove from heat and stir in spinach, oregano, basil and black pepper,; set aside. In food processor, blend cottage cheese, egg whites, flour, and 1 cup Mozzarella cheese until smooth. Preheat oven to 375 degrees. In a 13 x 9 inch baking dish, arrange 3 noodles; top with half of spinach mixture, and half of tomato sauce. Arrange 3 more noodles; repeat layers. Top with remaining Mozzarella cheese Parmesan. Bake 45 minutes or until bubbly. Remove from oven and let stand 10 minutes.

Serves 12.