Cooking Light's Spinach Lasagna

This is from Nov 1997, and my standard recipe when I'm craving Lasagna. The whole family loves it, and I love that I can sneak in other veggies. :) I always double the recipe and freeze the second one.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

•  cooking spray
• 1  cup  chopped onion
• 1  cup  sliced mushrooms
• 3  ounces reduced-fat cream cheese (about 1/3 cup)
• 1 (12 ounce) container  1% low fat cottage cheese
• 1⁄3 cup low-fat sour cream
• 1⁄2 cup  grated parmesan cheese
• 2  large eggs
• 2 (10 ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
• 12  cooked lasagna noodles
• 1 (27 1/2ounce) jar  low-fat chunky  pasta sauce with mushrooms
• 1  cup  shredded part-skim mozzarella cheese
• 1⁄4 cup  grated parmesan cheese
• 1⁄2 cup  shredded sharp cheddar cheese

Directions

1. Preheat oven to 350°.
2. Heat a medium nonstick skillet coated with cooking spray over medium high heat. Add onion and mushrooms; sauté 5 minutes or until tender. Set aside.
3. Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.
4. Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.
5. Cover and bake at 350° for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.