Vegetarian Skillet Lasagna

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 2 cups zucchini, 1/2 in. dice
• 8 ounces whole mushrooms, quartered
• 1/2 green pepper, diced
• 2 garlic cloves, minced
• 1 medium carrot, grated
• 1 teaspoon italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 cups pasta sauce
• 1 cup water
• 5 uncooked lasagna noodles (125 grams)
• 12 ounces low fat cottage cheese
• 10 ounces frozen chopped spinach, thawed and drained
• 1/2 cup grated parmesan cheese
• 1 egg
• 4 ounces part-skim mozzarella cheese, grated

Directions

1. 1

   Heat olive oil in 12-inch skillet over medium-high heat. Saute onion until slightly opaque, about 2 minutes.

2. 2

   Add zucchini, saute about 2 minutes. Add mushrooms and cook until they begin to turn golden. (About 3 minutes).

3. 3

   Add green pepper, saute about 2 minutes. Add garlic and carrot, cook until fragrant, maybe 1 minute. Add Italian seasoning, salt and red pepper and cook for one more minute.

4. 4

   Add pasta sauce and water, then break the uncooked lasagna noodles into the skillet. (different sized pieces is perfectly fine) Reduce heat to medium-low. Cover and cook 20-25 minutes, stirring occasionally, until pasta is almost tender.

5. 5

   Meanwhile, in medium bowl mix cottage cheese, drained spinach, parmesan cheese and egg. Spread over the partially cooked pasta mixture. Sprinkle with the grated cheese. Cover; cook 10 to 15 minutes longer or until the cottage cheese mixture is set and pasta is tender.