Delicious Low Fat Spinach Lasagna

Preheat oven to 350F.

Combine egg, cottage cheese and basil in a food processor. Process until saucy.

Spray a small casserole dish with cooking spray. Begin assembling the lasagna layers.

Spread 1/4 cup tomato sauce on the bottom of the dish. Layer a handful of fresh spinach leaves on top of the sauce, then add mushrooms on top of the spinach. Sprinkle 1/4 cup mozzarella cheese on top of the mushrooms, then layer the lasagna noodles (you may need to break some to fit) on top of the cheese. Finally, put 1/4 cup of the cottage mixture on top of the noodles. (If you are adding pre-cooked sausage, add it at this point as well.)

Repeat layering until you reach the top of the dish, ending with the cottage cheese mixture. Then add the last of the mozzarella cheese on top. Sprinkle with flax on top of the cheese, then pine nuts on top of the flax.

(If I’m making some for both myself and hubby dear, I make half of the lasagna with sausage and half with mushrooms. Then I put the matching ingredient on top, so I can tell what’s in each half.)

Cover and bake at 350F for 45 minutes. Uncover and cook for another 15 minutes.

Cool and serve.