spinach mushroom lasagna

1 hour

1 10 ounce box frozen spinach
1 8 ounce carton of sliced button mushrooms
olive oil spray
1/2 teaspoon garlic powder
1 16 ounce container of low fat cottage cheese
1/3 cup parmesan + 1/3 cup to top
1 cup mozzarella + 1/4 cup to top
1/2 cup packed fresh basil, sliced very thin
whole wheat lasagna noodles
24 ounces red sauce (we use newman's own sockarooni)]
fresh tomato slices

preheat oven to 375. in a small bowl, combine cottage cheese, mozzarella, parmesan and basil. set aside. spray skillet with olive oil. add mushrooms, spinach and garlic powder to skillet and saute until mushrooms begin to soften. remove from heat. squeeze moisture out by either placing the veggies in a colander and pushing moisture out or by using a towel to absorb the water. set aside. add a small amount of sauce to the bottom of an 8x8 casserole dish. place noodles in dish. add half of cheese mixture, half of veggies, layer of sauce, layer of noodles and repeat. add the remaining sauce and top with mozza and parm. add sliced tomatoes if so desired. bake covered for 45 minutes. uncover and broil for 15 minutes. let set up 10 minutes before serving.