Ingredients
9 lasagna noodles
1 large onion
8 oz carrots
1 - 2 cloves garlic
2 packages (10 oz) frozen chopped spinach
1 tsp dried oregano
1 tsp dried basil
1/4 tsp pepper
15 oz cottage cheese
2 egg whites
1/3 C flour
8 oz shredded mozzarella
2 cans tomato sauce
1 can (15 oz) diced tomatoes
1/4 cup parmesan
Directions
Prepare noodles per package directions.
Chop onion.
Peel, slice, and parboil carrots.
Thaw spinach and squeeze dry.
Cook onion, carrots, and garlic in non-stick skillet over medium heat, about 5 min.
Remove from heat.
Stir in spinach, oregano, basil, and pepper.
In seperate bowl, whisk together egg whites, cottage chese, flour, and half of mozzerella until smooth.
In 9x13 baking dish, place small amount of sauce.
Layer 3 noodles, 1/2 of spinach mixture, 1/2 of cheese mixture, small amount of parmesan and 1/3 of sauce.
Continue layering: 3 noodles, rest of spinach mixture, rest of cheese mixture, small amount of parmesan, half of remaining sauce.
Continue layering: 3 noodles, rest of sauce, rest of mozzerella, rest of parmesan.
Cover with foil and bake at 375 for 30 minutes.
Remove foil and bake additional 15 minutes.
Let stand 10 minutes before serving.
Notes
Recipe given to me by a co-worker, Jenn. If made ahead and refrigerated, cook for 45 minutes at 375 before removing foil and continuing.
