This Cooking Light recipe is one I made during our mostly meatless Lent. It earned a high enough ranking to be deemed acceptable to repeat, although it's not so tantalizing that I'd put it in our regular rotation if that makes sense. (Basically my husband said I could repeat this but not black bean lasagna.)
The original recipe called to cook it on the stovetop, but I prepped it ahead of time and popped it in the oven instead.
3 cups uncooked spiral pasta
1 egg, beaten
2 cups cottage cheese
1 1/2 cups reduced fat ricotta cheese
10 oz. frozen chopped spinach, thawed and squeezed dry
2 Tbsp. Parmesan cheese
1 tsp. parsley
1 tsp. oregano
1 tsp. basil
14 oz. meatless spaghetti sauce
1 cup shredded mozzarella
Preheat oven to 350˚F. Cook pasta according to package instructions, and drain. In a large bowl, combine the egg, cottage cheese, ricotta, spinach, Parmesan and herbs.
Place a small amount of spaghetti sauce in the bottom of an 8 x 8 baking dish. Layer with half the pasta, half the cheese mixture and half the sauce. Repeat layers, and top with shredded cheese. Bake for 30 minutes or until bubbly. Serves 6.