Easy Spinach Lasagna

Preparation time: 25 min	Servings: 6
Cooking time: 55 min

Ingredients:

1-3/4 lb frozen chopped spinach, or canned, thawed and squeezed to drain all liquid

1-1/2 cups cottage cheese, uncreamed, or feta cheese

9 large lasagna noodles

1/4 tsp ground nutmeg

1 cup mozzarella cheese, shredded

1 egg, beaten

1/2 cup grated Parmesan cheese

3 tbsp grated Romano cheese

2 cups bottled spaghetti sauce

Cooking Directions:

In a bowl, combine the spinach, nutmeg, and salt and pepper to taste. Add the cottage or feta cheese, egg, and half the Parmesan cheese. Mix thoroughly. Boil lasagna noodles according to package directions and drain. Preheat oven to 350°F. Arrange 3 noodles in a lightly oiled 9x13 in. baking dish. Spread half the spinach-cheese mixture evenly over the noodles. Top with half the spaghetti sauce. Repeat this layering process once more. Top with remaining 3 noodles. Cover and bake for about 40-45 minutes. Remove and add remaining the Parmesan, along with the mozzarella and Romano cheese. Bake an additional 5 minutes until bubbly and browned on top. Cool 10-15 minutes before serving. If freezing cooked food, divide into freezer/oven-proof containers in the amounts you will use at one time. Cool as quickly as possible to retain freshness. (Dairy, egg and meat based dishes should cool in refrigerator.) Cover tightly and place in freezer for up to 3 months. Reheating options: Place frozen food in oven and turn on heat to 375°F. Bake about 1 hour, or until bubbly. Or, transfer food to a covered microwave-safe container and heat on high setting until bubbly. (USDA recommends reheating meats to 165°F to destroy any bacteria.)