500 g frozen spinach, thawed, drained
375 g reduced fat ricotta cheese
375 g reduced fat cottage cheese
1 X 500g jar pasta sauce
3 cups water
300 g lasagna sheets
1 X 440g can lentils, drained
2 teaspoons dried oregano
1 teaspoon dried basil
1 clove garlic, crushed
1. Mix spinach with cheese, herbs and lentils.
2. Alternate 3 layers of pasta sauce diluted with water, uncooked lasagne sheets and cheese mixture ending with the sauce.
3. Cover with foil and bake for 75 minutes.