Lasagna doesn't have to be full of gluten. This tasty, nutritious version uses gluten-free crackers instead of traditional pasta noodles. It also uses cottage cheese and 0% fat yogurt in place of higher calorie ricotta and mozzarella cheeses.
| 3 | c | cottage cheese |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 2 | eggs | |
| 1⁄2 | tsp | salt |
| 18 | rectangular gluten-free crackers (such as Dr. Schär) | |
| 1 | tsp | olive oil |
| 1 | medium-size onion (chopped) | |
| 1 | shallot (chopped) | |
| 1 | pinch | salt |
| 1⁄2 | c | sliced mushrooms (cremini, portobello or porcini) |
| 4 | c | packed spinach |
| 10 | slice | thin prosciutto (cut crosswise into 1/2" strips) |
Heat oven to 400°. Coat an 8" x 8" baking dish with nonstick cooking spray; set aside.
In a food processor, combine cottage cheese, yogurt, eggs and salt and process until smooth. Place crackers in a single layer on a rimmed baking sheet; cover with 1/2 of yogurt mixture. Let yogurt mixture soak into crackers for about 15 minutes or until most of the liquid is absorbed.
Meanwhile, heat olive oil in a large sauté pan over medium heat. Add onions, shallots and salt to pan and cook, stirring occasionally, for 2 to 3 minutes or until translucent . Stir in mushrooms and cook 5 minutes, adding additional olive oil if necessary. Remove pan from heat and stir in remaining yogurt mixture, spinach and prosciutto.
Arrange 1/3 of the soaked crackers in the bottom of the prepared baking dish. Cover with 1/3 of the spinach mixture. Repeat layering two more times. Bake for 30 minutes or until lasagna is golden brown. Serve immediately.