Spinach Lasagna

Makes 4 servings

5	uncooked lasagna noodles
	Nonstick cooking spray
2	cups sliced fresh mushrooms
1	cup chopped onion
1	cup chopped green bell pepper
2	cloves garlic, minced
1	can (14-1/2 ounces) diced tomatoes, drained
1	can (8 ounces) no-salt-added tomato sauce, divided
1	teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1	teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano leaves
1/8	teaspoon ground red pepper
1-1/2	cups low-fat (1%) cottage cheese or reduced-fat ricotta cheese
1/4	cup grated Romano or Parmesan cheese
2	egg whites
3	tablespoons fine dry bread crumbs
1/2	(10-ounce) package frozen chopped spinach, thawed and well drained*
3/4	cup (3 ounces) shredded part-skim mozzarella cheese
1/4	cup chopped fresh parsley

*Reserve remaining half package for another use, if desired.

Prepare noodles according to package directions, omitting salt; drain. Rinse under cold water; drain.
Coat large skillet with cooking spray. Add mushrooms, onion, bell pepper and garlic; cook and stir over medium heat until vegetables are tender. Stir in diced tomatoes, tomato sauce, basil, oregano and red pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, uncovered, 10 minutes, stirring occasionally.
Preheat oven to 350°F. Combine cottage cheese, Romano cheese, egg whites and bread crumbs in medium bowl. Stir spinach into cottage cheese mixture. Cut noodles in half crosswise. To prevent sticking, spread 2 tablespoons tomato sauce in bottom of ungreased 8-inch square baking dish. Layer 4 noodles over sauce, overlapping slightly. Top with half of spinach-cottage cheese mixture. Layer 4 more noodles over top, slightly overlapping noodles. Top with half of tomato mixture. Repeat layers, ending with tomato sauce mixture.
Cover and bake 45 minutes or until hot and bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 2 to 3 minutes more or until cheese melts. Sprinkle with parsley. Let stand 10 minutes. Cut into 4 pieces before serving.