• Cook the lasagna noodles as directed on the package to al dente. Use the lower time of the range provided or even a minute less than the lower limit. For me this equates to about 8 or 9 minutes.
  12 lasagna noodles
• When the noodles are done, lay them in a single layer on pieces of waxed paper to cool.

Make the Filling:

• Make sure the spinach is well drained. This may require squeezing it in a thin kitchen towel to remove all of the moisture.
• Place the filling ingredients in the bowl of a food processor and blend until smooth.
  24 ounces small curd cottage cheese, 1 egg, ¼ cup grated Parmesan cheese, 1 tablespoon dried oregano, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon ground nutmeg, 12 ounces frozen chopped spinach

Assemble the Lasagna:

• Preheat the oven to 350°F.
• Spread about 1 cup of sauce over the bottom of a 9x13-inch casserole dish then beginning layering: 3 noodles, sauce to cover, ⅓ of the cottage cheese mixture,1 cup mozzarella cheese, and 1 tablespoon Parmesan cheese. Repeat layers. If your pan is not deep enough for 4 layers, just do 3.
• For the final layer, top with lasagna noodles, sauce, and then 1 cup mozzarella and some Parmesan.
• If the pan is full, place it on a baking sheet lined with foil because it may spill over the sides. Bake uncovered for 45 minutes or until the cheese begins to brown and the sauce is bubbling.
• Remove dish from oven and let rest at least 15 minutes before cutting.