Speedy Spinach Lasagna

Does anyone remember making lasagna back when you had to boil the noodles first? That made the whole process of making lasagna lengthy. This recipe was an amazing discovery made by my mother-in-law. No need to boil noodles these days! This recipe is so yummy and so embarrassingly easy! You can glam this one up by using organic pasta sauce, a chunky vegetable marinara sauce, or whole wheat lasagna noodles.

SPEEDY SPINACH LASAGNA

ingredients:

28 oz. jar spaghetti sauce
2 eggs
15 oz. cottage cheese (or Ricotta)
1/2 t. salt
10 oz. frozen chopped spinach (thawed)
1/2 c. grated Parmesan cheese
12 oz. shredded Mozzarella cheese
1/2 pound uncooked lasagna noodles

preparation:

Beat eggs in a large bowl. Add cottage cheese, spinach, salt, and 1/4 c. Parmesan cheese.

Lightly grease bottom of 13 x 9 x 2 inch pan. Cover bottom with a little sauce.

Layer noodles, half of the cheese-spinach mixture, half of the mozzarella cheese and half of the sauce. Repeat layers.

Sprinkle with 1/4 c. parmesan cheese. Cover dish with lightly greased aluminum foil.

Bake at 350 (175 Celsius) for 1 hour 15 minutes. Let stand 10 minutes before serving.