Whole Wheat Pasta - Veg

8  ounces		whole wheat lasagne noodles, cooked slightly (al dente)
9  ounces		raw spinach
1/2  cup		grated Parmesan cheese
3		eggs
3  cups		low-fat cottage cheese
3  cups		pasta sauce
3  cups		grated low-moisture part skim mozzarella cheese

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

Preparation:

Pre-heat oven to 325 degrees.
In medium mixing bowl, beat eggs; add cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.

Put one layer of slightly cooked lasagna noodles flat across the bottom of the baking dish. Add 1/2 the leaf spinach, pressing down lightly and evenly over noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture; add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach. Spread pasta sauce evenly over the top; sprinkle with mozzarella cheese. Press down lightly.

Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.

Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.