Matza-rella lasagna

3 matza squares
4 egg whites
1 can kosher tomato-mushroom sauce
salt, pepper, oregano, basil to taste
8 ounces fat-free grated mozzarella
8 ounces fat-free cottage cheese, (or ricotta)

Soften matzas in very hot water; drain after 30 seconds. Beat egg whites and seasonings. Pour mixture over matzas. Spread 1/3 of tomato sauce on bottom of square casserole dish. Put 1 matza on top of this, spread with 1/3 of the cottage cheese, then 1/3 of the mozzarella. Starting with sauce again, make 2 more layers. (If there is egg mixture left over after layering, pour it over the top before baking.) Bake 45 minutes at 350 degrees Fahrenheit. Let stand a few minutes before serving.