Serving Size: 6
Preparation Time: 1:30
2 packages Chopped Frozen Spinach, 10 oz size thawed and drained
32 ounces Canned or Bottled Spaghetti Sauce
1 can Tomato Sauce
1 pound Box of Lasagna Noodles
24 ounces Shredded Mozzarella
10 ounces Shredded Cheddar Cheese
32 ounces Small Curd Cottage Cheese
3 Eggs
Preheat oven to 350 degrees.
Thoroughly drain spinach.
Set aside 6 ounces of Mozzarella Cheese to Place on top before baking.
Mix together spinach, cottage cheese and eggs in medium bowl.
In large roasting pan (about 11Wx16Dx3H), layer the ingredients (about 3-4 layers) in the following order:
Spaghetti Sauce,
Lasagna Noodles laid flat length ways in pan
Layer of Spinach Mixture,
Mozzarella and Cheddar Cheese
Then Repeat until you have 3 or 4 layers
Finish off the top with tomato sauce. Sprinkle on reserved mozzarella cheese. Bake for 45 minutes or until a knife or fork can easily be inserted in noodles. Allow to firm for 15 minutes before serving. Leftovers can be frozen for convenient meals later using your favorite plastic freezer container.
