1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (14 ounce) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 (14 ounce) can white beans
1 cup lowfat cottage cheese
1 1/2 cups grated part-skim mozzarella
1 (10 ounce) can mushroom pieces, drained
1 egg beaten
8 cooked lasagna noodles

Heat oil in a nonstick skillet over medium heat; add onion and garlic and saute until tender. Add tomato sauce, oregano, basil and beans and bring to boil. Reduce heat and simmer uncovered 8-10 minutes.

In a small bowl, combine cottage cheese, 1-cup mozzarella cheese, mushrooms and egg and mix well. Spray a 9x13 inch-baking dish with nonstick cooking spray. Place 4 noodles on the bottom of baking dish, top with half of the cheese mixture and half the bean mixture. Repeat with remaining ingredients and top with remaining mozzarella cheese. Bake in 325-degree oven for 40-45 minutes or until heated through. Cut into 6 slices and serve.

Makes 6 Servings
Serving Size: 1 slice (approx. 10 ounces)