This lasagna recipe is adapted from many different recipes, as well as my own ideas of what I like in my lasagna. It is very Weight Watchers friendly and can be made even more so if you cut down on the cheese.
Pre-heat oven to 375°F. In a large skillet, sprayed with Pam, add garlic and onions until fragrant. Add Boca crumbles, red peppers, and mushrooms until cooked through; season with salt and pepper as desired,
In a bowl combine cottage cheese, 2 cups of the mozzarella, and parmesan cheese. Stir well.
Spray a 9"x13" baking dish with non-stick cooking spray. Pour one cup of sauce on the bottom of the dish; spread evenly. Place 3 sheets of lasagna side by side (sheets will expand while baking to the ends of the dish).
Pour 1 cup of sauce and 1/2 of the cheese mixture on the first layer. Top with 1/4 cup mozzarella and 1/2 of the cooked meat/mushroom/peppers mix. Repeat for 1 more layer.
For the final layer, top with 3 lasagne sheets, add remaining sauce and top with remaining mozzarella.
Cover with foil; bake for 25 minutes. Remove foil and bake additional 5 minutes to brown the cheese. Let rest 15 minutes before cutting.