Spinach and Portabella Lasagna

1/2 package (9 noodles) whole wheat lasagna noodles
nonstick cooking spray
1 jar Barilla Tomato and Basil pasta sauce
1 can tomato paste
1 tsp sugar
1/8 tsp cinnamon
1/2 tsp italian seasoning, plus additional for top
1 T extra virgin olive oil
1 T minced garlic
1 c. chopped onion
1/2 c chopped green pepper
8 oz package baby portabella mushrooms, chopped
1 c lowfat cottage cheese
1.5 c part skim ricotta cheese
1 egg, beaten
1 c freshly grated parmesan cheese
2 T parsley
3 c fresh baby spinach
2 c part skim shredded mozzerella cheese

Prepare lasagna noodles according to package directions; drain. Spray with cooking spray to prevent sticking. In a skillet over medium heat, add oil and garlic. Cook for about 1 minute, then add green pepper, onions, and mushrooms. Cook till veggies are tender. Transfer cooked veggies to a bowl and return skillet to heat. Add pasta sauce and tomato paste, and reduce heat to low. Stir well to blend tomato paste with sauce. Add sugar, cinnamon, and italian seasoning. Stirring occasionally, allow sauce to come to a low boil. Remove from heat. Meanwhile, in a medium mixing bowl, combine cottage cheese, parmesan and ricotta. Add parsley and egg, mix well. In a 9x13 baking dish, add about 1/2 cup of sauce. Spread along bottom of pan to prevent noodles from sticking. Next, layer 3 noodles lengthwise in dish. Spread 1/3 of the cheese mixture across the noodles, followed by 1.5 cups of the spinach. Spread 1/3 of the remaining sauce across the spinach and top with 1/2 of the vegetable mixture. Layer 3 more noodles lengthwise across pan, and repeat process. For the final layer, spread the final 1/3 of the cheese mixture, followed by the remaining 1/3 of the sauce mixture. Top with mozzerella cheese and parmesan. Sprinkle the top with a light dusting of italian seasoning or parsely if you wish. Bake at 375 for 40 minutes, or until top is bubbly and golden brown.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DEDRACD.