Skillet Roasted Pepper Lasagna

• Cooking spray
• 1 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 (7-ounce) jar bottled roasted red bell peppers, drained and chopped
• 2 tablespoons chopped fresh basil
• 2 garlic cloves, minced
• 6 cooked lasagna noodles
• 1 1/2 cups bottled pasta sauce, divided
• 1 cup 1% low-fat cottage cheese, divided
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry, divided
• 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

1. Preheat oven to 350u0b0.
2. Place a large nonstick skillet coated with cooking spray over high heat. Add bell pepper and onion to skillet; saute 3 minutes or until tender. Remove from heat; add red pepper, basil, and garlic.
3. Cut each lasagna noodle in half. Place 4 halves in bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup pasta sauce, 2/3 cup red pepper mixture, 1/2 cup cottage cheese, 1/3 cup spinach, and 1 tablespoon Parmesan cheese. Repeat layers one time. Top with remaining 4 noodles, 1/2 cup pasta sauce, 1/2 cup red pepper mixture, and mozzarella cheese.
4. Bake at 350u0b0 for 35 minutes. Sprinkle with remaining Parmesan cheese. Let stand 10 minutes before serving.

cooking spray, green bell pepper, onion, red bell peppers, fresh basil, garlic, lasagna noodles, pasta sauce, cottage cheese, parmesan cheese, mozzarella cheese

Taken from www.myrecipes.com/recipe/skillet-roasted-pepper-lasagna (may not work)