Spinach lasagna

1 TB canola oil
2 c. raw chopped onion
1 c. chopped mushrooms
6 c. frozen chopped spinach, thawed and squeezed
1 egg
1.25 c. 1% cottage cheese
1 c. fat free ricotta cheese (Polly-O)
2.75 c. Kirkland marinara sauce
6 oz. part-skim milk shredded mozzarella cheese
9 boards of Ronzoni oven-ready lasagna
1 TB dried oregano
1 TB dried basil
1-1/2 tsp salt
1 tsp. pepper

After assembling, can put in fridge to rest and solidify.
Also, let rest after cooking before slicing and serving.

heat canola oil in large sautee pan, add chopped onions & mushrooms and cook until onions are soft, about 10 minutes.
add defrosted and squeezed spinach and stir, adding seasonings.
add cottage cheese, ricotta cheese and egg and mix thoroughly.
Assemble lasagna: 3/4 c. sauce on bottom of lasagna pan, then place 3 lasagna boards, top with 1/2 of the vegetable-cheese mixture, 3/4 c. mozzarella cheese.
Then repeat: 3/4 c. sauce, 3 lasagna boards, remaining vege-cheese mixture, 3/4 c. mozz cheese.
Next layer: 3/4 c. sauce, 3 lasagna boards, 1/2 c. sauce (watered down so it covers every board), 1/2 c. cheese.
Cover with parchment paper, then aluminum foil and bake for 45 minutes in 375 degree oven.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JDBPHD.