{What We're Eating}

I made this lasagna for the first time last weekend for my sister's couple's shower, and I have to say, it was a huge hit. It was easy, and there's a lot of ways to make it healthy(ish)!!

Spinach Alfredo Lasagna
1 package whole wheat lasagna noodles
1 box frozen spinach, thawed and drained of juices (I just squeeze it over a strainer)
1 jar light Alfredo sauce + 3 Tbsp flour, mixed well (The jarred sauce tends to be pretty thin)
1 egg
1 cup light cottage cheese
1 cup light ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shredded (or grated) parmesan cheese

Preheat oven to 375 degrees. Boil noodles for about 8-9 minutes, until al dente and strain. In a bowl, mix together cottage and ricotta cheese, spinach, and egg. In the bottom of a greased (aka, cooking sprayed!) 9 x 13 baking dish, begin layering ingredients, starting with a small amount of alfredo sauce, then noodles, then cottage cheese mixture, followed by mozzarella cheese. Layer until all ingredients are gone and ending with mozzerella and parmasan cheeses on top. Bake for 45 minutes or until cheeses are golden brown on top. Enjoy!