Lasagna

Jim had a craving this week, so I found this recipe and then tweaked it to make it our own!

Yield: 8 servings
Ingredients:
1 (8-ounce) package uncooked lasagna noodles (about 9 noodles)
1 1/3 cups (6 ounces) fat-free cottage cheese
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2/3 cup (6 ounces) part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons minced fresh chives
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (26-ounce) jar fat-free pasta sauce, divided
Cooking spray
1/4 cup (1 ounce) shredded part-skim mozzarella cheese

 * We also add ground turkey (1 pound) and chopped spinach (1 box frozen, thawed) between the noodles and cheese layers.

Preparation:
1. Cook noodles according to package directions, omitting salt and fat.
2. Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg).
3. Preheat oven to 350°.
4. Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.
5. Bake at 350° for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.

Nutritional Information:  (doesn't account for turkey and spinach)
Calories: 284
Calories from fat: 28%
Fat: 8.8g
Saturated fat: 5.2g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.4g
Protein: 15.7g
Carbohydrate: 34.2g
Fiber: 3.3g
Cholesterol: 53mg
Iron: 0.9mg
Sodium: 657mg
Calcium: 179mg