Homemade Spinach Lasagna

2 16 ounce boxes lasagna noodles
2 32 ounce. cartons of low fat cottage cheese
4 eggs
2 pounds frozen spinach
1 bell pepper
1 large onion
8 cloves of garlic
3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1 teaspoon oregano
½ teaspoon ground coriander
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 28 oz. can crushed tomatoes
1 48 oz. can tomato juice
6 cups Shredded mozzarella cheese
3/4 cup Grated Parmesan cheese
1/4 cup Italian bread crumbs

Heat oven to 350 degrees Fahrenheit. Spray two 9 x 13 inch pans with non-stick spray. Dust the bottom of each pan with the Italian bread crumbs. Lay lasagna noodles in bottom of pan so that they just barely overlap. Sprinkle with tomato juice. Beat eggs in a large bowl. Add both containers of cottage cheese. Add drained spinach. Blend well. In a blender, put chopped bell pepper, onion, garlic, olive oil, and seasonings. Add can of tomatoes. Puree until blended. Pour half of mixture into another container. Fill the rest of blender with half of remaining tomato juice. Blend well. Pour into a second separate container. Add the remaining tomato mixture and the rest of the tomato juice. Blend well. Let sit until both lasagna pans are ready for sauce. Put dollops of the egg-cheese-spinach mixture on top of noodles. Sprinkle with mozzarella. Dust with Parmesan. Pour tomato mixture over top of cheeses to cover. Layer again with overlapping lasagna noodles. Repeat cheese layers and sauce layer. Add another layer of noodles. Cover with tomato sauce mixture. Sprinkle with mozzarella. Dust with Parmesan. Cover with aluminum foil coated with non-stick spray. Seal edges tightly. Bake 1 ½ to 2 hours at 350 degrees. Serves 20. You can make one pan for dinner and freeze one pan for later.

Number of Servings: 20

Recipe submitted by SparkPeople user KMARTINEZ26.