My mom packed away her cookbook somewhere because she's trying to sell her house and she asked me to email her this recipe yesterday. Since I typed it out I thought I'd go ahead and post it! This is the basic recipe. I usually substitute ricotta for the cottage cheese, a real egg for egg substitute, add lots of extra sauce (I use two jars) and cheese, double the spinach, and use whole wheat noodles. This recipe is so easy and delicious and fun to experiment with! You can also swap out a pound of cooked hamburger for the spinach for a yummy meat lasagna. What is SO AWESOME about this recipe is that you don't have to pre-cook the noodles. I love that. Just don't forget to add the water to the sauce!!
1 28 oz. jar spaghetti sauce
1 t. garlic powder
1 C. water
1/4 t. water
1/4 t. pepper
16 oz. lowfat cottage cheese
1 8 oz. package lasagna noodles, uncooked
1/4 C. egg substitute
1 10 oz. box frozen spinach, cooked and drained
8 oz. part skim mozzarella cheese, shredded
vegetable cooking spray
Preheat oven to 375. Spray bottom of casserole dish with cooking spray. Add water to sauce. Mix cottage cheese and egg substitute with garlic powder, pepper, and 1/2 cup of mozzarella cheese. Lightly cover the bottom of the casserole dish with some sauce. Place a layer of raw noodles with sauce. Drop spoonfuls of cheese mixture over sauce. Layer spinach. Layer noodles, sauce and cheese mixture and remaining sauce. Bake, uncovered 40 to 50 minutes. Sprinkle remaining cheese over lasagna during the last 15 minutes of baking. 8 servings.