Four Cheese and Spinach Lasagna
16 oz. lowfat cottage cheese
1 small container skim ricotta cheese
1 c. freshly grated parmesan cheese
4 c. shredded mozzarella cheese, divided
2 eggs, lightly beaten
10 oz. frozen chopped spinach, thawed and drained
2 tsp. Italian seasoning
1 tsp. garlic powder
Sprinkle of salt and pepper to your liking
1 package no boil lasagna noodles
26 oz. marinara sauce (our favorite comes in a can from Trader Joes!)
Preheat oven to 375 and spray a 13x9 baking dish with non-stick cooking spray. In a large mixing bowl, stir together the four cheeses (reserving 2 cups of mozzarella for topping), eggs, spinach and all seasonings until well combined.
Coat the bottom of the pan with a thin layer of marinara, add a layer of lasagna noodles and then top with 1/4 of the cheese mixture, spread evenly over the noodles. Next, add another thin layer of sauce, followed by more noodles. Repeat 4 times until all the cheese mixture is gone, ending with a layer of sauce on top.
Cover and bake in the preheated oven for 40 minutes. Remove from the oven and sprinkle the remaining 2 cups of mozzarella evenly over the top and bake uncovered for 15 minutes longer. Let stand at least 10 minutes before cutting and serving. Serves 8-10.