Package of whole wheat lasagna noodles
1 jar of spaghetti sauce
1 lb lean ground beef
frozen chopped spinach, thawed and all liquid removed
large container of lowfat cottage cheese
1/2 cup parmesan cheese
1 package shredded lowfat italian cheese blend
Brown ground beef, onion and garlic, add salt and pepper for taste. Boil noodles according to package, I leave it a little chewy, it will cook the rest of the way when baked.
Mix cottage cheese, egg, spinach, italian seasoning and parmesan cheese, set mix aside.
Once the meat mixture is cooked, add the jar of spaghetti sauce.
Spray a deep 9×13 pan with non stick spray. Put a layer of noodles, overlapping noodles until entire base of pan is covered, layer 1/3 of the cheese spinach mix, then 1/3 meat mix, and 1/3 of the shredded cheese…repeat 2 more times. Once the final layer of cheese is on, sprinkle top of lasagna with italian seasoning.
Bake for 45-60 min on 400 degrees or until bubbly and golden brown. Once done let rest for about 5-10 min to set.