1. 9 lasagna noodles, cooked
2. 1 medium onion, chopped
3. 1 garlic clove, minced
4. 1 tablespoon vegetable oil
5. 1/4 cup cornstarch
6. 2 cups reduced-sodium chicken broth
7. 1 1/2 cups skim or one percent milk
8. 2 cups mozzarella cheese, shredded, part skim, divided
9. 3/4 cup Parmesan cheese, shredded, divided
10. 2 cups or 1 can (12.5 oz) chicken, cubed, cooked
11. 16 oz frozen spinach, chopped, thawed and drained
12. 1 teaspoon dried basil
13. 1 teaspoon dried oregano
14. 1/2 teaspoon black pepper
15. 2 cups cottage cheese, low-fat

1. In a large saucepan, sauté onion and garlic in vegetable oil over medium heat until tender.
2. Mix in cornstarch, broth and milk. Boil for 1 minute, stirring constantly.
3. Add 1 cup mozzarella, 1/4 cup Parmesan cheese, basil, oregano and black pepper. Stir, then remove from heat.
4. In a separate bowl, combine cottage cheese, chicken, spinach, 1 cup mozzarella and 1/4 cup Parmesan cheese. Mix well.
5. Coat a 9 x 13 baking dish with non-stick cooking spray.
6. Spread 3/4 cup of sauce mixture in the bottom of the dish. Place 3 of the noodles on top, then cover with half of the chicken and spinach mixture.
7. Repeat step 6 two more times. Top lasagna with remaining 3/4 cup of sauce and 1/4 cup of Parmesan cheese.
8. Bake 35-40 minutes.

Calories: 280
Fat: 9 g
Cholesterol: 40 mg
Sodium: 640 mg
Carbohydrate: 22 g
Dietary fiber: 1 g
Protein: 26 g