Mangled Lasagna

Sometimes the thought of making lasagna is a little overwhelming.  It takes so much time and planning.  So, I have simplified the process.  Here's a quick, easy, healthy way to make lasagna without all the hassle.  I made this dish with my homemade spelt and whole wheat pasta.  I made the pasta ahead of time and froze it until I was ready to use.

KooBoo Mangled Lasagna

1 Pound Multi-Grain Fusilli Pasta

2 tbsp. Olive Oil

3 Cloves Garlic (Minced)

1 Small Yellow Onion (Diced)

3 1/2 Cups Mushrooms (Sliced)

4 Cups Spinach

1 14.5 oz. Can Diced Tomatoes

Handful of Basil Leaves (Torn)
Crushed Red Pepper (To Taste)

Salt and Pepper (To Taste)

1 Cup Cottage Cheese

Parmesan Cheese for Garnish

Start by boiling a pot of water for your pasta.



Meanwhile,  heat olive oil in a saute pan.  Add garlic and onion and saute until brown, about 4 -5 minutes.  Then add mushrooms, salt, and pepper.  Cook until mushrooms have released their juices, about 4 - 5 minutes.  Stir occasionally.  Next add tomatoes, spinach, and crushed red pepper (I like spice, so I added quite a bit).  Cook until spinach is wilted.

When your pasta is cooked to al dente, drain and add to your cooked vegetables.  Stir until it's all blended nicely together.  Top with cottage cheese and basil leaves.  Sprinkle with parmesean cheese.  Enjoy!