Vegetarian Spinach Lasagna

Prepare the Sautéed Spinach

1. In a large skillet of medium-high heat, heat the olive oil and add the minced garlic.
2. When the garlic is sizzling, add the spinach.
3. Cook the spinach until just wilted, then remove from the heat and set aside.

Prepare the Cheese Layer

1. In a food processor, combine the ricotta, cottage cheese, oregano, basil, black pepper and red pepper flakes.
2. Process until smooth and combined, then set aside.

Build and Bake the Lasagna

1. Preheat the oven to 400°F.
2. In a 9" x 13" baking dish, spread a spoonful of the tomato sauce onto the bottom of the baking dish.
3. On top of the tomato sauce, place three of the no boil lasagne noodles side by side, spreading across the dish.
4. Take 1/3 of the cheese mixture, and spread it on top of the noodles.
5. Sprinkle 1/3 of the spinach on top of the cheese mixture.
6. Add 1/3 of the shredded mozzarella on top of the spinach.
7. Top with more tomato sauce.
8. Repeat two more times until three layers of lasagna are built in the baking dish.
9. Sprinkle the rest of the mozzarella cheese on top of the tomato sauce.
10. Cover the lasagna with aluminum foil, then transfer to the preheated oven.
11. Bake 30 minutes, then remove the aluminum foil.
12. Turn up the oven to 425°F, and bake the lasagna for 15 more minutes, or until the cheese on top is slightly browned, melted, and the rest of the dish is bubbling.
13. Remove from the oven, and let cook for 15-20 minutes.
14. Cut the lasagna into eight equal servings, and enjoy warm!