Spinach Mushroom Lasagna

7 oz Healthy Harvest Whole Wheat Blend Lasagna - 1 noodle (by ALSGRL)
1 cup (not packed) Cottage Cheese, 1% Milkfat
1 cup Cheese, Kroger Part Skim Mozzarella Cheese Shredded
6 cup Spinach, fresh
1 cup Mushrooms, canned
1 large Egg, fresh, whole, raw
.5 cup, chopped Onions, raw
3 clove Garlic
1 tsp Salt
1 tsp Pepper, black
1 tbsp Italian Spice (by SLIDOG)
1 cup Newmans Own Sockarooni pasta sauce (by SLYPANTS)
2 1tsp Olive Oil

Cook noodles al dente. Drain when done. Meanwhile heat oil in large skillet. Add onion and garlic and cook 2 minutes. Add mushrooms and cook one minute. Add spinach and cook until wilted, about one minute. Season with salt, pepper and italian spice blend. Remove from heat and transfer to a large bowl. To the spinach mixture add the cottage cheese, 2/3 of the mozzarella, and egg. Stir to combine. Cut about a quarter off of all seven lasagna noodles. Spray a 7x10 deep casserole dish and spread 1/4 cup of the pasta sauce on the bottom. Layer 3 noodles over sauce and spread half of the spinach mixture over noodles. Repeat with another 3 noodles and rest of spinach mixture. top with the remaining long noodle and the noodle ends arranging to fit. Spread remaining pasta sauce over the noodle layer and top with remaining 1/3 of the mozzarella. Bake in a 375 oven for 40 minutes. Let rest 5-10 minutes before eating. Delicious!

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MOMRAH.