9 lasagna noodles uncooked
1/4 cup flour
1 teaspoon garlic salt
2 1/2 cups skim milk
2 (10 oz pkg) frozen chopped spinach thawed well drained
1 cup lowfat cottage cheese
6 ounces shredded nonfat mozzarella cheese
1/4 cup grated parmesan cheese
GARNISH: cherry tomatoes halved
fresh basil leaves
Cook noodles to al dente. Drain, rinse with hot water.
Heat oven to 350 degrees. In medium saucepan, stir flour & salt into milk. Cook over medium heat, stirring constantly, until mixture thickens & boils. Reserve 1/2 cup sauce for top layer of lasagna; stir spinach into remaining sauce.
In medium bowl, combine cottage cheese & mozzarella. Spread 1/2 cup spinach sauce over bottom of ungreased 9x13' baking dish. Top with 3 noodles, half the cheese mixture and half of remaining spinach sauce; repeat layers. Top with last 3 noodles and reserved 1/2 cup sauce. Sprinkle with parmesan.
Bake at 350 degrees for 30-40 minutes. Let stand 5-10 minutes before serving. Garnish with fresh cherry tomatoes, split, and fresh basil leaves.