Skillet Roasted Pepper Lasagna

Ingredients

• 6  lasagna noodles cooked
• 2 tablespoons basil fresh chopped
• 2  garlic cloves minced
• 1 cup bell pepper green chopped
• 1 cup curd cottage cheese 1% low-fat divided
• 0.5 cup onion chopped
• 1 ounce parmesan cheese fresh divided grated
• 4 ounces part-skim mozzarella cheese shredded
• 1.5 cups bottled pasta sauce divided
• 7 ounce bottled roasted bell peppers red drained chopped
• 10 ounce pkt spinach frozen dry divided thawed drained chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Place a large nonstick skillet coated with cooking spray over high heat.
3. Add bell pepper and onion to skillet; saut 3 minutes or until tender.
4. Remove from heat; add red pepper, basil, and garlic.
5. Cut each lasagna noodle in half.
6. Place 4 halves in bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup pasta sauce, 2/3 cup red pepper mixture, 1/2 cup cottage cheese, 1/3 cup spinach, and 1 tablespoon Parmesan cheese. Repeat layers one time. Top with remaining 4 noodles, 1/2 cup pasta sauce, 1/2 cup red pepper mixture, and mozzarella cheese.
7. Bake at 350 for 35 minutes.
8. Sprinkle with remaining Parmesan cheese.
9. Let stand 10 minutes before serving.