Lasagna - cooking recipe

Ingredients

1 lb. lean ground chuck
1 (16 oz.) can stewed tomatoes (undrained)
1/2 c. water
1 clove garlic, minced
2 tsp. dried whole Italian herb seasoning
1 (8 oz.) pkg. whole wheat lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach
1 c. low-fat cottage cheese
2 Tbsp. grated Parmesan cheese
1 Tbsp. dried parsley flakes
1 tsp. dried whole oregano
vegetable cooking spray
1 c. (4 oz.) shredded low-fat process American cheese

Preparation

Cook ground chuck in medium skillet over medium heat until browned.
Drain and pat dry with paper towels.
Wipe skillet with a paper towel.
Return meat to skillet and stir in tomatoes, water, garlic and Italian herb seasoning.
Cover and bring to a boil.
Reduce heat and simmer 20 minutes.
Cook noodles according to package directions, omitting salt and fat.
Drain well and set aside.
Cook spinach according to directions, omitting salt and fat.
Drain well and squeeze moisture from spinach.
Combine spinach and next 4 ingredients, stirring until well combined.
Set mixture aside.