A delightful change from tomato sauce!

6 pieces lasagna, cooked
1 low fat cottage cheese
1 (8 oz.) pkg. shredded part skim Mozzarella
1/2 c. grated Parmesan
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. parsley flakes (1 tbsp. fresh chopped)
6 tbsp. butter
6 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken bouillon or broth
1 1/2 c. milk (1 sm. can evaporated milk + milk)
1 (10 oz.) pkg. fresh spinach (can be 16 oz.)
1 tsp. dry bread crumbs (optional)

Cook lasagna according to package directions until barely tender.

Combine cheeses and herbs. Trim stems from spinach; rinse well and drain. Cook until wilted; drain well. Chop and press in colander to drain again. Top with cheeses.

Melt butter, add flour, salt and pepper. Cook over medium heat until bubbly; add bouillon and milk. Stir and cook until thickened.

Spray 2 quart casserole with vegetable oil. Layer 2 pieces of lasagna, 1/3 of cheese and spinach mix and 1/3 of the sauce. Repeat 2 more times. Sprinkle with optional bread crumbs. Cook 45 minutes in 350 degree oven. Let set 10 minutes before cutting. Serves 4-6.