1 lb. mushrooms, sliced
1 c. onions, diced
1/2 c. green peppers, diced
8 oz. lasagna noodles, cooked according to directions
2 c. tomato sauce
1 tsp. each garlic powder, oregano, sweet basil
1 pt. part skim Ricotta cheese
1 pt. nonfat cottage cheese
4 egg whites
3 (10 oz.) boxes chopped spinach
1 c. white wine
2 tbsp. Parmesan cheese

1. Cook spinach, mushrooms, onions and peppers in the wine and strain. Stir together the cheeses, vegetables and vegetable mixture. Simmer the tomato sauce and spices for 10 minutes.

2. Spray a 9x13 pan with Pam. Spread 1 cup tomato sauce on the bottom of the pan. Layer 3 noodles and 1/3 cheese-vegetable mixture for 3 layers. Spread remaining tomato sauce over the top and dust with Parmesan cheese.

3. Bake 375 degrees for 20 minutes. Allow to sit 5 minutes before serving. 180 calories per cup.