Serves: 8
Total Calories: 251

2 (10-ounce) packages each frozen chopped spinach
1 quart spaghetti sauce with mushrooms
1/2 cup dry red wine
1/4 teaspoon garlic powder
dash nutmeg
2 cups low-fat cottage cheese (16 oz)
1/4 cup Parmesan cheese
1/4 cup egg substitute
dash pepper
6 uncooked lasagna noodles
8 ounces fat-free mozzarella cheese, sliced
1 (3 1/4-ounce) can pitted ripe olives, drained and sliced

1. Microwave both packages of spinach 7-8 minutes on HIGH, Drain and squeeze out moisture, save juice for soup. Set aside.

2. Combine spaghetti sauce, wine, garlic powder, and nutmeg in 2-qt bowl. Microwave 5-6 minutes on HIGH or until hot. Remove 1 1/2 cups sauce and set aside. Add spinach to remainder of sauce in bowl.

3. Mix cottage cheese, Parmesan cheese, egg substitute, and pepper. Pour 1/2 spinach sauce into bottom of a 2-quart (8 x 12-inch) oblong dish.

4. Place 3 uncooked noodles over the sauce, then add 1/2 cottage cheese mixture and 1/2 mozzarella. Repeat layers.

5. Stir olives into reserved sauce and pour over top of casserole.

6. Microwave 5 minutes on HIGH, then 20 minutes on MEDIUM-HIGH (70% power). Let stand 10 minutes before serving.

EXCHANGES
2 Starch/Bread
2 Medium-Fat Meat
2 Vegetable

NUTRITION FACTS
Calories 367
Total Fat 11 grams
Saturated Fat 2 grams
Cholesterol 10 milligrams
Sodium 1039 milligrams (without added salt milligrams)
Total Carbohydrate 42 grams
Dietary Fiber 7 grams
Protein 25 grams

Nutritional Facts:

Serves: 8
Total Calories: 251
Calories from Fat: 96

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Apple-Cheese Pancakes*
Baked Beans In The Pressure Cooker*
Bean Casserole*
Betty's Macaroni And Cheese*
Chili With Tofu*
Creamed Cauliflower
Crustless Zucchini Tofu Quiche*
Eggplant Ricotta Bake
Homemade Noodles
Meatless Lasagna*
Scalloped Corn*
Stuffed Zucchini