1 lb. pkg. lasagne noodles, cooked
2 tbsp. vegetable oil (safflower or corn)
1 1/2 c. raw, chopped Spinach or one (10 oz.) pkg. frozen chopped spinach
1 lg. onion, chopped
2 cloves garlic, finely chopped
2 c. tomato sauce
1/2 tsp. oregano, powdered
4 tbsp. parsley (fresh or dehydrated)
1/2 tsp. basil, powdered
1 c. low-fat Ricotta or cottage cheese
1 lb. Mozzarella cheese, grated or thinly sliced
3 tbsp. Parmesan cheese

Cook the noodles according to package directions. Drain thoroughly; rinse with cold water and drain again. Separate and cut into lengths to fit a 2 quart baking dish. Heat the oil in a frying pan and cook the chopped onion and garlic until soft. Add chopped spinach, parsley, tomato sauce, and herbs; cook until hot and bubbling. Place a layer of noodles in the baking pan, then a layer of sauce, a layer of cottage cheese, and a layer of Mozzarella cheese. Repeat. Sprinkle Parmesan cheese on top. Bake at 350 degrees for 30-45 minutes until the top is lightly browned and the sauce is bubbling.

Note: One pound of chopped lightly sauteed mushrooms can be substituted for the spinach or the two can be combined.