Here is the recipe -1 can of crushed tomatoes with Italian herbs - 28 oz (I have used a bottle of spagetti sauce instead and you just need to add a little rosemary or other seasoning to make it taste more Italian) 1 small carton of cottage cheese - I use the no fat or low fat - 1 pkg frozen chopped spinach
lagagne noodles - do not cook - about 3/4 package
2 eggs
1/2 t. salt
1 T. parsley
1/4 c. parmesan cheese
1 c. grated mozzarella cheese
In 9x13 baking pan, spread some of the sauce on the bottom, place noodles on top of sauce in a layer
Combine cottage cheese, eggs, salt, parsley, parmesan cheese
Spread cottage cheese mixture over lasagne noodles
Add another layer of noodles
Spead unthawed spinach over noodles (I just unthaw the whole pkg in the microwave right in the box)
Another layer of noodles
More sauce covered with mozzarella cheese
Put about a cup of water in the tomato can and rinse it around to use up rest of sauce - pour this mixture around the edges of the lasagne. Seal tightly with aluminum foil and place (ON COOKIE SHEET - saves the oven) in over at 350 for about an hour until noodles are tender. If there is still moisture, remove the foil for the last little while.
Can add more cheese on top if desired. I don't like to have the top layer of cheese on while baking as it gets too brown.
TRICK - let sit for at least a half hour to set up before serving. You can refrigerate it and it will taste better the next day - flavor seems to improve.
You can add some cooked hamburger or sausage to one layer if desired.



