1 tbsp. olive oil
2 garlic cloves, minced
1/4 c. chopped onion
1/4 c. red pepper, chopped
1/4 c. green pepper, chopped
1 c. tomato puree
1/2 tsp. oregano
1 (10 oz.) box frozen spinach
1 c. canned kidney beans, drained and rinsed
4 tbsp. grated Parmesan cheese
1 c. low fat cottage cheese
1/4 tsp. nutmeg
1/4 lb. lasagna noodles

Saute garlic, onion and peppers in olive oil until limp. Add tomato and seasonings and simmer for 10-15 minutes. Add beans. Meanwhile, cook noodles following package directions.

In another bowl, mix together the cheeses, spinach and nutmeg. In an ovenproof baking dish, alternate layers of noodles, tomato sauce and cheese mixture, beginning and ending with noodles. Cover with foil and bake in 350 degree oven for 30 minutes or until it bubbles. Makes 4 servings.