Whole Wheat Spinach Lasagna

2 cups fat free cottage cheese
1/4 cup egg substitute- Kirklands
1 cup part skim mozzarella cheese
1 cup parmesan cheese
26.5 oz Hunt's Pasta Sauce
10 oz frozen spinach - thawed
9 whole wheat lasagna noodles - 1 package
1 cup water
1/8 tsp black pepper
3/4 tsp ground oregano

Can substitute all mozarella instead of using Parmesan, decreases the fat by about 1 gm per serving. Parmesan gives this rather bland meal some flavor. Can also add garlic powder or granulated garlic to taste - 1/2 to 1 tsp

Preheat oven to 350 degrees.
Mix thawed and drained spinach, cottage cheese, mozzarella cheese, egg substitute and seasonings. Spray cooking spray on a 13x9x2 inch lasagna tray. Layer 1/2 cup sauce, 3 noodles and 1/2 of the cheese mixture. Repeat the layer. Place the remaining noodles on the top, cover with sauce, parmesan cheese and pour water around the edge of the noodles. Place a couple of tooth picks in the lasgana. Cover with aluminum foil. Bake for 1 hour and 15 minutes. Let lasgana stand for 15 minutes before cutting and serving. You can use other types of greens instead of the spinach.

Serving Size:  8 servings