Ingredients
Yield = 6-8 servings
2 teaspoons olive oil
1/2 sweet onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
20 ounces from a 32 oz. container part-skim ricotta
4-5 ounces of low-fat cottage cheese
1 large egg
1 cup coarsely chopped Kale leaves
6 oz. mushroom caps, stems removed, roughly minced
3 1/2 cups or so (maybe 30 ounces) of high quality marinara sauce (low sugar, low salt)
15 lasagna noodles (whole-wheat preferred), uncooked
1 cup shredded parmesan or reduced-fat cheddar
Coarse salt and ground black pepper, to taste
Preparation
