| | Directions | | In large saucepan, sauté garlic and onion in olive oil until tender. Add pasta sauce. Cover and simmer 15 minutes, stirring frequently. In large bowl, mix cottage cheese, spinach (squeeze with hands to drain really well), 1 C. of the mozzarella, Parmesan cheese and beaten eggs. In 9 x 15-inch baking dish, layer 2 C. sauce, 1/2 of the lasagna, 1/2 of the remaining sauce, all of the spinach mixture, 1/2 of the mozzarella, the remaining lasagna and sauce. Cover with foil. Bake at 350° for 45 minutes. Uncover. Top with rest of mozzarella. Bake 15 more minutes. Let stand 15 minutes before serving. |
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| Ingredients | | - |  | 3/4 cup chopped onion |
| - | | 2 cloves minced garlic |
| - | | 2 tablespoons olive oil |
| - | | 2 jars pasta sauce (26 ounce jars) |
| - | | 1 package cottage cheese (16 ounce pkg) |
| - | | 1 box frozen chopped spinach, thawed and well-drained |
| - | | 2 cups mozzarella cheese, shredded |
| - | | 1/2 cup Parmesan cheese |
| - | | 2 Eggs |
| - | | 1 package lasagna noodles, cooked and drained |
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