Lasagna with Spinach and Peppers

Serves 6

• 2 tablespoons extra virgin olive oil
• 1/2 pound baby spinach leaves
• 1 large yellow bell pepper, chopped
• 1 large orange bell pepper, chopped
• 2 large cloves garlic, minced
• 42 ounces tomato sauce
• sea salt, to taste
• ground pepper, to taste
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon crushed red pepper flakes
• 8 large fresh lasagna noodles or cooked lasagna noodles
• 3 cups low fat cottage cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese, divided

Preheat oven to 375ºF.

In a large skillet, heat olive oil and sauté spinach for 2 minutes. Add bell peppers and garlic. Sauté until just tender, about 3 minutes. Stir in tomato sauce, salt, pepper, basil, oregano and red pepper flakes. Simmer for 5 minutes then remove from heat.

Coat a 9×13-inch baking dish with olive oil cooking spray and set aside.

In medium bowl, mix the cottage cheese, Parmesan cheese and 3/4 cup of the mozzarella cheese together. Season with pepper, if desired.

Ladle about 1 cup of sauce in bottom of prepared baking dish. Top with one layer of lasagna noodles. (The fresh noodles may have to be cut in order to fit properly into the pan). Spread one third of the cottage cheese mixture over noodles. Evenly spread another cup of sauce over that. Repeat the process until all the noodles are used, ending with the last of the sauce. Sprinkle the remaining 1/4 cup mozzarella cheese over the top. Cover tightly with foil. Bake for 30 minutes. Uncover and continue to bake until cheese is browned and the lasagna is bubbly.

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