Spinach Lasagna

2 large eggs (lightly beaten)

16 oz. cottage cheese or 15 oz. ricotta

10 oz. frozen spinach, thawed

¾ cup parmesan cheese

1 tsp. salt

1/3 tsp. ground pepper

1 tsp. oregano

Spaghetti Sauce (a little more than one 26 oz. jar)

10 sheets no-boil lasagna noodles

1 lb. shredded mozzarella cheese

Preheat oven to 400 F.  Squeeze spinach dry.  In a bowl, combine eggs, cottage or ricotta cheese, spinach, ½ cup of the parmesan cheese, oregano, salt, and pepper.

Layer the ingredients in a 9x13 inch pan in the following order:

Layer One

¾ cup spaghetti sauce

3 sheets pasta

¾ cup sauce

½ cottage or ricotta cheese mixture

1 and 1/3 cups mozzarella

Layer Two

3 sheets pasta

¾ cup sauce

½ cottage or ricotta cheese mixture

1 and 1/3 cups mozzarella

Layer Three

4 sheets pasta

¾ to 1 cup sauce

1 and 1/3 cup mozzarella

¼ cup parmesan cheese

Place on a baking sheet and bake, uncovered, for 30 minutes.