1 box whole wheat lasagna
1 bottle Ragu traditional sauce
1 container of small curd cottage cheese
1 block part skim mozzarella cheese
1/2 cup ci
1 block parmesan cheese
1/2 red pepper
1/2 green pepper
1/2 cup chopped onions
1/2 cup chopped mushrooms
1/2 cup chopped frozen spinach
Spinach- ring out as much water as possible. Put it in a bowl and put is in paper towels to remove ALL the water.
Chop all of the vegetables very thin and put it in the skillet with a little bit of oil. Cook until soft. Crushed red pepper, black pepper, oregano.
Set aside the vegetables and let cool
In a different bowl, grate all the cheeses. After the vegetables have cooled, mix everything together. Chop the spinach (that is completely dry) and add to the mixture.
In a pot, put the Ragu sauce and let it simmer let the water burn off and add cottage cheese. Cottage cheese small curd. Add some spices – black pepper, oregano
Lay lasagna out, put thin layer, drizzle a little bit of sauce and mozzarella. Put sauce on bottom, pay down the rolls, cover entirely in sauce and put a little bit of cheese on each roll
Cover with foil, poke holes and bake for 30 minutes until sauce on the bottom is boiling