Spinach Lasagna(Low-Fat) - cooking recipe

Ingredients

1/2 lb. lasagna noodles (preferably whole wheat)
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
water (as needed)
1 lb. \"lite\" or part-skim Ricotta cheese or low-fat cottage cheese
1/4 c. grated Parmesan
1 1/2 lb. fresh spinach, chopped and packed (about 2 c.) or 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 egg whites, beaten
1/4 tsp. fresh ground black pepper
2 to 3 Tbsp. fresh parsley, chopped
nonstick cooking spray
6 c. tomato or meatless spaghetti sauce
6 oz. part-skim Mozzarella, grated

Preparation

Cook the lasagna noodles according to package directions. While the noodles are cooking, saute the onion and garlic in the olive oil, adding a tablespoon or two of water as needed to keep from sticking.
Combine the Ricotta, Parmesan, spinach, egg whites, black pepper, parsley and sauteed onion and garlic, mixing well.
Spray a 9 x 13 x 2-inch casserole dish with nonstick cooking spray.
Spread 1/4 of the tomato or spaghetti sauce over the bottom and then arrange a layer of noodles.
Top with 1/3 of the Ricotta-spinach mixture.
Sprinkle with 1/3 of the Mozzarella and top with tomato sauce.
Repeat layers twice more, ending with sauce.
Cover pan with aluminum foil, crimping edges tightly. Bake at 350\u00b0 for 40 minutes; remove foil and bake 10 to 15 minutes more.
Makes 12 servings.