The lasagna was good, although a little messy since there is no egg or mozzarella cheese to bind the layers together. Maybe next time I will use some mozzarella in addition to the feta. That’s the best part of making a mini lasagna; I have more noodles in the cabinet and can try again soon!

1 c. fat free cottage cheese

6 oz. fat free feta

1 (10 oz.) package chopped spinach, thawed and drained

Garlic powder

Black Pepper

1 (14 oz.) can tomato sauce

5 Oven Ready Lasagna Noodles

Mix cottage cheese, feta, and spinach in a bowl. Mix in a dash of garlic powder, and black pepper. Spread 1/4 c. sauce in the bottom of loaf pan, and cover with one noodle. Spread 1/4 of cheese mixture on the noodle, and then cover with a few tablespoons of sauce. Continue layering, ending with the fifth noodle, covered with 1/4 c. sauce.

Cover pan tightly with foil, and bake at 350F for 30 minutes. Remove cover, and bake for 15 minutes. Allow the lasagna to cool for 10 minutes before slicing.