10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes), well drained
1 (24 ounce) jar marinara sauce (no sugar added, I like Ragu Lite or Amy's Pasta Sauce)
1 tablespoon olive oil
2 cloves garlic, minced
6 cups baby spinach, loosely packed and chopped well
1 cup low-fat ricotta cheese
1 1/2 cups part-skim, shredded mozzarella
1/2 cup low-fat cottage cheese (small curd if possible)
1 egg white
1 teaspoon dried oregano
Kosher or sea salt to taste
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese