Shannon's Spinach Mushroom Lasagna

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (10 ounce) box frozen chopped spinach, thawed,drained,squeezed dry
• 2 -4 ounces button mushrooms, cleaned,sliced
• butter no stick cooking spray
• 2 dashes garlic powder
• 2 dashes oregano
• 1 (16 ounce) container fat-free cottage cheese
• 1 cup shredded fat free mozzarella cheese
• 1/3 cup fat-free parmesan cheese
• 9 no cook lasagna noodles, break 3 in half
• 3 (8 ounce) cans seasoned tomato sauce

Recipe

• 1 spray a large skillet with no stick butter cooking spray.
• 2 saute the mushrooms until slightly cooked and juice is forming in the bottom of the pan.
• 3 drain the juice from the mushrooms and spray with cold water to stop the cooking process.
• 4 pat dry.
• 5 mix everything together in a large bowl, except for noodles.
• 6 pour a small amount of sauce in a 8 by 8 by 8 or 9 by 9 by 9 casserole dish sprayed with no stick cooking spray.
• 7 arrange 2 whole noodles and 1 broken one in baking dish.
• 8 spread half of spinach mixture over noodles.
• 9 place two more whole noodles ans one broken one on top of spinach mixture.
• 10 top with a little more sauce.
• 11 spread remaining spinach mixture on top of noodles, and top with remaining noodles and sauce.
• 12 you may not need all of the sauce, i used about 2 1/2 cans.
• 13 bake in oven preheated to 375 degrees, covering casserole with aluminum foil before placing in oven.
• 14 bake for about 30 minutes.
• 15 enjoy!