SPINACH CHEESE LASAGNA

SPINACH CHEESE LASAGNA Makes 12 servings.


1 bunch spinach, thick stems discarded, leaves roughly chopped
6 oz part skim mozzarella cheese, grated
15 oz container part skim ricotta cheese
3/4 tsp dried oregano
28 oz can diced tomatoes, drained
12 lasagna noodles
1/2 cup + 2 tbs grated Parmesan cheese
1/4 tsp nutmeg
16 oz container lowfat cottage cheese
Pepper
14.5 oz can diced tomatoes, drained
2 cloves garlic


Heat oven to 400°. Cook noodles according to package directions. In a food processor or blender, pulse garlic until finely chopped. Add tomatoes, oregano and 1/4 tsp pepper, process until pureed. In a bowl, combine cottage cheese, ricotta, nutmeg, 1 cup mozzarella, 1/2 cup Parmesan and 1/4 tsp pepper, fold in spinach. Spread 1/2 cup tomato sauce on the bottom of 13x9" baking dish.
---Top with 3 noodles and a quarter of the remaining sauce, dollop with a third of the ricotta mixture, repeat twice. Top with remaining 3 noodles and sauce. Sprinkle with remaining 1/2 cup mozzarella and 2 tbs Parmesan. Cover tightly with an oiled piece of foil, bake 20 min. Uncover bake until noodles are tender and top is golden brown, 15 min. more, then SERVE...

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