Low-Fat Spinach Lasagne - cooking recipe

Ingredients

9 pieces lasagne noodles
2 (14.5 oz.) cans tomatoes, chopped
2 cans mushrooms pieces
1 (8 oz.) can tomato sauce
1 tsp. basil
1 tsp. oregano
1 (1 lb.) pkg. chopped spinach
2 zucchini, chopped
5 cloves garlic, crushed
1 onion, chopped
16 to 24 oz. nonfat cottage cheese
low-fat or nonfat Mozzarella cheese
1/8 c. fresh grated Parmesan cheese

Preparation

Cook noodles according to package directions.
Saute onion and garlic in a small amount of water.
Add tomatoes and liquid from one can of the tomatoes, tomato sauce, mushrooms (drained), spices and zucchini.
Simmer slowly for 20 minutes.
Drain spinach between paper towels.
Place spinach and cottage cheese in a bowl and mix well.
Spray 9 x 13-inch baking dish with Pam, then layer sauce, noodles and cottage cheese and spinach mixtures.
Repeat until all are used up, ending with cottage cheese mixture and sauce on top.