Saute the following:
small onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
Then add and simmer for about 15 minutes:
1 quart tomatoes, chopped
3 (8 ounce) cans tomato sauce
1 tablespoon parsley flakes
1 tablespoon dried basil
Combine the following:
24 ounces cottage cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons dried parsley flakes
1/2 cup grated Parmesan cheese
9 uncooked lasagna noodles (whole wheat works great)*
8 cups loosely packed chopped spinach
4 cups grated mozzarella or Italian blend cheese
In a 9x13 casserole dish, layer the following:
a little bit of sauce to cover the bottom of the pan, 3 noodles, 1/2 the cheese mixture, 1/2 the spinach, 1/3 of the sauce, 1/3 of the cheese, 3 noodles, 1/2 cheese mixture, 1/2 spinach, 1/3 of the sauce, 1/3 of the cheese, 3 noodles, cover noodles with remaining sauce and cheese.
Bake covered for 1 hour at 375 degrees.
It is best if you let it sit for at least 1 hour before cutting.
* I have used these whole wheat noodles in this recipe and my family didn't detect a difference in the taste from the regular noodles. One of the things I have hated about making lasagna is cooking the noodles before layering all the ingredients. This recipe works great to let the noodles cook during baking, and they actually absorb the taste of the sauce.