• Preheat oven to 350F. Place 8-10 small aluminum loaf pans onto a baking sheet.
• Cook lasagna noodles according to package instructions.
• While lasagna noodles are boiling, chop veggies as described under ingredient list.
• Heat 1 tbsp olive oil in a large skillet over medium high heat.
• Add onion and garlic to skillet. Sauté for 2 minutes.
• Add bell pepper and mushrooms. Sauté for an additional 5 minutes.
• Add spinach. Sauté until wilted. Pour vegetable mixture into a bowl and set aside.
• Add ground beef (or turkey) to the same skillet you cooked your veggies in. Cook on medium high heat for 5 minutes or until beef is no longer pink. Make sure to crumble the beef as it cooks. Season with salt and pepper, if desired. Drain excess fat.
• Add pasta sauce and vegetable mixture to the beef. Stir to combine.
• In a small bowl, mix cottage cheese, ricotta cheese, parmesan cheese, whisked egg, parsley, and salt/pepper (to taste). Stir to combine.
• In the bottom of 8-10 small aluminum loaf pans, add a thin layer of the meat and veggie sauce. Layer with 1/2 lasagna noodle and 1-2 tbsp cheese mixture. Repeat, by topping the cheese mixture with another layer of meat/veggie sauce, 1/2 lasagna noodle, and another 1-2 tbsp cheese mixture. Top with remaining meat and veggie sauce and 1-2 tbsp mozzarella cheese.
• Bake uncovered at 350F for 30-35 minutes, or until bubbly and cheese is somewhat crispy. Remove from oven and let cool.
• Serve warm immediately or let the lasagna cool completely before topping with lids and placing in the fridge or freezer. Refrigerate for up to 5 days or keep frozen for up to 3 months.

Reheating Frozen Lasagna

• To prepare, bake uncovered, frozen lasagnas at 350 degrees for 1 hour. 
• You can also prepare the lasagnas in the microwave. Pop them out of the foil pans, place on a microwave-safe dish, and microwave on high for 8-10 minutes. 
• Note: You may need to thaw them slightly in order to be able to remove them from the pans.