Shrimp Florentine Lasagna

12  ounces		No Boil Lasagna Noodles
10  ounces		spinach, thawed and water squeezed out.
16  ounces		1% cottage cheese
1/2  cup		fresh mushrooms
1		large onion
1  tablespoon		fresh oregano, minced
2  tablespoons		fresh basil, minced
1  teaspoon		pepper
1  teaspoon		red pepper flakes
1/4  cup		fresh parsley
1/4  cup		parmesan cheese
6  tablespoons		egg whites
32  ounces		crushed tomatoes
4  cups		part skim mozzarella shredded cheese
3/4  cup		white wine
2  tablespoons		olive oil
1-1/2  lb.		cooked shrimp
8		Garlic Cloves,s minced

Tip: For nutritional information on all the ingredients in Shrimp Florentine Lasagna just click on each ingredient name. Then adjust the serving size for any Shrimp Florentine Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Mince garlic. Reserve 1 TBSP.

Saute garlic minus 1 TBSP, mushrooms and onion about 5 min.

Add tomatoes oragano, basil, pepper and wine and stir to combine. Set aside.

In a large separate bowl, mix cottage cheese, parsley and eggs whites set aside.

Thaw spinach and drain, squeezing out water. In a bowl add 1 TBSP minced garlic, olive oil and red pepper flakes mix together set aside.

In a 13x9 pan that is oil sprayed, Put in just enough sauce to cover the bottom. Line with lasagna noodles. Spread the 1/2 cottage cheese mixture on the top. Top with sauce.

Add another layer noodles, change direction placement of noodles.

Add spinach next, 1/3 mozzarella cheese and 1/2 parmesan cheese, then more sauce.

Add noodles next, again change direction placement of noodles ,add 1/2 cottage cheese then shrimp then 1/3 mozzarella.

Finish with remaining noodles on top, add remaining sauce. Sprinkle with the rest of mozzarella cheese and parmesan cheese. Bake at 350 covered in foil for 50 min. Remove foil and let the cheese brown for the last 10 min.