Instructions: Saute the onion and garlic in a non-stick frying pan, adding a little water several times as needed to keep onions from sticking and burning.

When onions are soft, add tomato puree, onion powder, and seasonings.

Simmer sauce slowly for 25 minutes and remove from heat.

While sauce is cooking, heat water for lasagna noodles in a large pot until water is boiling rapidly. Add noodles, and cook according to instructions on package. Rinse and leave the noodles in cool water until ready to use. Drain noodles well just before assembling lasagna.

Mix together whipped cottage cheese, onion and garlic powder and set aside. Squeeze out spinach and set aside.

To assemble: Layer lasagna in a 9X13 inch nonstick or glass oven-proof baking pan in the following order:

1. 1 cup of sauce for the bottom of pan,

2. a layer of noodles,

3. 3/4 cup sauce spread over noodles,

4. 1/2 of cottage cheese over noodles,

5. 1/2 of spinach on top of cottage cheese,

6. another layer of noodles,

7. repeat #3,4,5 and 6,

8. top with sauce.

Bake lasagna in a 350 degree oven for 1 hour or until hot and bubbly, and light brown on top. Let stand for a few minutes before serving.

Serves 6-8.

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