- 2 tablespoons extra-virgin olive oil
- 1/2 pound baby spinach
- 2 large cloves garlic, finely chopped
- 1 large yellow bell pepper, chopped
- 1 large orange bell pepper, chopped
- 1 (42-ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red chile flakes
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Olive spray oil
- 3 cups low-fat cottage cheese
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 8 large fresh or cooked lasagna noodles
In a large skillet, heat oil over medium high heat. Add bell peppers and garlic and cook until tender and fragrant, about 3 minutes. Add spinach and cook until wilted, about 2 minutes. Stir in tomato sauce, basil, oregano, chile flakes, salt and pepper. Simmer for 5 minutes then remove from heat and set sauce aside.
In a medium bowl, combine cottage cheese, 3/4 cup of the mozzarella, and Parmesan together.
Ladle about 1 cup of the reserved sauce into 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 over the top. Cover tightly with foil and bake for 30 minutes. Uncover and continue to bake until cheese is browned and the lasagna is bubbly, about 10 minutes. Remove from the oven and rest for 10 minutes before serving.
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