Vegetarian Lasagna

I started out making another batch of stuffed shells then realized I had way more filling than shells, so I swapped over to lasagna. Nice and simple. Makes 6 servings at 385 calories and 12.1 grams of fat and freezes beautifully. Ingredients:
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2 cups simply cottage cheese 2 cups simply ricotta 8 oz. fresh mushrooms, sliced 1 cup roasted red peppers, diced 2 tbs minced garlic 2 tsp kosher salt 1 tsp basil 1 tsp oregano 1 cup part skim mozzarella .5 box whole wheat lasagana 24 oz. arrabiata sauce 1 lb frozen spinach 1 tsp olive oil

Directions: 1. 2. 3. 4. Cook the pasta according to package directions. Heat the olive oil over medium heat and saute your mushrooms. Thaw your spinach. Using a clean kitchen towel, wring out all excess moisture. In a large bowl, mix the ricotta, mozzarella, cottage cheese, salt, basil, oregano, garlic, red peppers, mushrooms, and spinach. 5. Now I prepped these in mini loaf pans lined with foil, but you could do it in a casserole dish if you want. 6. Spray your dish with cooking spray, layer your lasagna noodles. 7. Add a layer of filling. 8. Add more noodles, more filling, more noodles, more filling. 9. If youre freezing the dish, stop here. If youre prepping, pour the jar of arrabiata sauce over the top. 10. Bake for 40-50 minutes.

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