Gluten Free High Protein Lasagna

1. Cook ground beef in a large skillet and season with salt and pepper. When it is finished cooking, add 1 jar of marinara sauce. Mix well.
2. In a large bowl combine cottage cheese, ricotta, 1/2 cup parmesan cheese, garlic powder, red pepper flakes and olive oil - mix well.
3. Cook spinach down in a large skillet with a little oil until wilted. Let cool, using a paper towel squeeze extra moisture out then add to cottage cheese mixture - stir well.
4. Build lasagna - add a layer of meat/sauce, then 4 pasta sheets, then top with 1/3 of the cottage cheese mix and a layer of mozzarella on top. Repeat two more times then on the final layer top with a little more sauce (for color) and the remaining parmesan cheese.
5. Cook at 375 degrees F for one hour, then remove foil and bake for an additional 15 mins uncovered.
6. If freezing - cover with a double layer of cling wrap and foil. Keep in freezer and eat within 2-3 months.