2 medium red and/or yellow bell peppers, cut into 1-inch pieces
4 cloves garlic, chopped
1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
1 container (16 oz.) nonfat no sodium added cottage cheese
1/2 cup cholesterol free egg substitute
12 no boil lasagna noodles
2 Tbsp. grated Parmesan cheese
Preheat oven to 425°. Spray 13 X 9-inch baking dish with nonstick cooking spray.
Heat Olive Oil in large nonstick skillet over medium-high heat and cook eggplant and red peppers, stirring occasionally, 8 minutes or until tender. Stir in garlic and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Remove from heat.
Combine cottage cheese with egg substitute in bowl; set aside.
Spread 1 cup sauce mixture in prepared dish. Top with 3 lasagna noodles. Spread 1/2 of the cottage cheese mixture over noodles, then top with 3 lasagna noodles. Repeat layers, ending with noodles. Top with remaining sauce mixture.
Cover tightly with aluminum foil and bake 1 hour. Remove foil, then sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted.