Rachel's Special Occasion Lasagna

You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.

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


Preparation
Preheat oven to 350°.

Cook noodles according to package directions, omitting salt and fat.

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).

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.

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
Calories: 284 (28% from fat)
Fat: 8.8g (sat 5.2g,mono 2.5g,poly 0.4g)
Protein: 15.7g
Carbohydrate: 34.2g
Fiber: 3.3g
Cholesterol: 53mg
Iron: 0.9mg
Sodium: 657mg
Calcium: 179mg

source:myrecipes.com
recipes by:Sarah Jones, Cooking Light