Vegetarian Lasagna

• 9 uncooked whole wheat lasagna noodles
• 1 24-28oz meatless marinara (either homemade or a good, organic basil and tomato is great)
• 2 large portobello mushroom caps (about 6-8oz), chopped
• 1 12oz jar roasted red peppers, drained, patted dry, and chopped (or your own roasted, in which case you would use 2 peppers)
• 1 10oz pkg frozen spinach, thawed and squeezed dry
• 2 cups cottage cheese
• 3/4 c grated parmesan cheese, divided
• 2 tsp Italian Seasoning
• 1/4 tsp salt
• freshly ground black pepper
• 2 c shredded provolone cheese
• 1 c shredded fresh mozzarella
• 1 tsp dried oregano (or 1Tbs freshly chopped)

Preheat oven to 350F.

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• In a bowl, combine mushrooms, roasted red peppers, and spinach. In another bowl, combine cottage cheese, 1/2 c paremesan, Italian seasoning, salt and pepper. In another bowl, combine the provolone and mozzarella cheeses.

In a 13x9 pan, spread 1/4 of the marinara sauce. Layer 3 uncooked noodles, 1/3 vegetable mixture, 1/3 cottage cheese mixture, 1/3 provolone/mozzarella mixture, 1/4 marinara. Repeat layers. Top with remaining 1/4 c parmesan and oregano.

• Cover with foil. Bake 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let stand 15 minutes before slicing.  
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• Serve with a simple salad, crusty bread smeared with roasted garlic, and a lovely bottle of wine.
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