One container (16 ounces) lowfat cottage cheese
One package (10 ounces) frozen chopped spinach , thawed, well drained
3 cups 2% shredded reduced fat Mozzarella cheese , divided
3/4 cup fat free grated Parmesan cheese , divided
Egg substitute equal to two eggs
One jar (28 ounces) spaghetti sauce , divided
Nine lasagna noodles , cooked, drained
Layer 1-cup of the spaghetti sauce, three lasagna noodles and 1/2 of the cottage cheese mixture in 13×9-inch baking dish. Repeat layers. Top with remaining three noodles, 1-cup sauce, 1-cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake at 350-degrees for 45 minutes. Let stand ten minutes before serving.
Meanwhile, stir together sour cream and the 2-teaspoons mustard. Thinly slice meat. Serve with sour cream mixture. If desired, sprinkle with additional black pepper.
Recipe makes ten servings.
Nutrition information per serving:
Total Fat: 5.8g
Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Meat (MF)