Amazing Lasagna Soup

Yesterday I decided to make a veggie lasagna for dinner - without the noodles. Yes, you heard me right. Tony & I had lots of carbs over the weekend, so I was trying to make a low carb lasagna. I know you probably think I'm completely crazy, and that's perfectly okay because it turned out awesome. And I will definitely make it again. I'm actually enjoying some leftovers right now. :) Since I didn't include the noodles, the lasagna ended up being somewhat juicy... kind of like a thick soup texture. So we ate it out of a bowl and learned that a spoon worked better than a fork. Here's how I made...

Amazing Lasagna Soup
16oz ricotta cheese
2 cups mozzerella cheese, shredded
1/2 cup parmesan cheese
2 eggs
12 oz fresh spinach, slightly steamed
Italian seasonings
1 jar of spaghetti sauce
Black olives
Mushrooms, sliced
8oz provolone cheese

Preheat the oven to 400*F. Combine cottage cheese, mozzerella, parmesan, eggs, spinach, and seasonings. Stir until ingredients are well incorporated. Layer 1 cup of the sauce, the cottage cheese mixture, sliced olives, and mushrooms in a 13x9inch baking dish. Pour remaining sauce over it and top it with provolone cheese. Cover with tinfoil and bake for 35 minutes. Let stand for 10 minutes before serving. Enjoy!! :)