Skip A Step Spinach Lasagna

1/2 pound lasagna noodles (do not cook)
16 oz. lowfat cottage or ricotta cheese
1 1/2 cups shredded moszzarella cheese
10 oz. frozen spinach (thawed and drained)
2 egg whites
30 oz. jar Ragu thick & hearty muchroom sauce

Preheat oven 350 degrees
Mix cottage/ricotta cheese, mozzarella cheese, spinach, and egg whites together.
Layer as follows in a 13x9 pan: sauce, noddles, then chesse and spinach mixture. Repeat. Make sure to cover the top with the Ragu sauce. Pour 1 T. water into each corner and cover tightly with aluminum foil. By doing this, the noodles will be cooked when the dish is done!
Bake for 1 hour and 15 minutes. Let cool 10 minutes before cutting.
I often add more mushrooms to the sauce or some other veggie that I might have in the crisper (finely chopped zuccihni or yellow squash).

Andi will not each spinach in any other form than this dish!! I love that it is heart healthy and only takes a few minutes to put together. And there are always left overs, I think it taste better the next day.