1. In a saucepan cook noodles according to package directions; drain.
2. Thoroughly drain spinach, pressing out excess liquid.
3. Combine egg whites, cottage cheese, spinach, 1/2 cup of the mozzarella cheese, the Parmesan cheese, oregano, basil and garlic powder.
4. Spread one-fourth of the spinach-cottage cheese mixture on each lasagna noodle. Loosely roll up jelly-roll style, starting with a short edge. Place, seam side down, in 1 3/4 qt casserole.
5. Pour tomato sauce over rolls. Cover with microwave safe lid or plastic wrap. Cook on high for 25 minutes.
6. Sprinkle with mozzarella cheese. Cover and let stand 5 minutes before serving.
Makes 4 servings.