Spinach, Chicken Lasagna

1 package whole grain lasagna noodles (you'll need about 12)
1 pt. cottage cheese
1 egg
1 chicken breast, diced
1 medium onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
4 cloves garlic, diced
1 large bag fresh spinach, washed and dried
shredded mozzarella cheese
cooking oil (I use sunflower)
parsley

Cook noodles to package directions. Drain, rinse in cold water and let sit in cold water until ready to use.

Heat the oil in a skillet to medium. Add the onion and garlic. Sauté for 2 minutes. Add the peppers and cook for about 5 minutes with stirring until just tender. Add the chicken, and cook, stirring occasionally until cooked on all sides and in the middle. Remove from heat and while still hot, add the spinach, stir. Wait 2 minutes then stir again.

Crack the egg into the cottage cheese and mix thoroughly. I also add garlic powder to the cottage cheese mixture.

Assemble the lasagna by lightly greasing a medium casserole dish with oil. Lay down three lasagna noodles (drain before using), put half the chicken and spinach mixture on top, grate a little cheese on top. Add another layer of noodles, put down half the cottage cheese mixture, sprinkle with parsley and mozzarella. Add another layer of noodles and spread the rest of the chicken and spinach mixture over the top. Sprinkle with cheese. Put the last layer of noodles on top and spread the rest of the cottage cheese mixture over it. Add grated cheese and plenty of parsley.

Bake in a 350 degree oven for 30 minutes, or until cheese is bubbling in the middle.

Banana's Notes
I am not much of a chicken fan, but I really enjoyed making this dish. It is fun to have an alternative to the meat and tomato lasagna.

You can also add parmesan cheese to the top for taste.

This makes small lasagna. If you double the recipe, I suggest using the same amount of noodles, just putting both meat and cheese layers together between each noodle layer.