Cooking Light'S Spinach Lasagna - cooking recipe

Ingredients

cooking spray
1 cup chopped onion
1 cup sliced mushrooms
3 ounces reduced-fat cream cheese (about 1/3 cup)
1 (12 ounce) container 1% low fat cottage cheese
1/3 cup low-fat sour cream
1/2 cup grated parmesan cheese
2 large eggs
2 (10 ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
12 cooked lasagna noodles
1 (27 1/2 ounce) jar low-fat chunky pasta sauce with mushrooms
1 cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup shredded sharp cheddar cheese

Preparation

Preheat oven to 350\u00b0.
Heat a medium nonstick skillet coated with cooking spray over medium high heat. Add onion and mushrooms; saute 5 minutes or until tender. Set aside.
Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.
Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.
Cover and bake at 350\u00b0 for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.