Instructions: Cook noodles in lightly salted water until barely done, about 9 - 11 minutes. Drain, rinse, drain again, then lay out on towels covered with paper towels to dry.

Make the filling: Let the spinach come to room temp (or your hand will freeze) then squeeze out all the excess moisture over a fine mesh colander. Place the spinach and the breadcrumbs in a food processor and pulse to combine. Place the cottage cheese in the colander and run water over it until its only dry curds. Shake very dry then place in food processor with spinach. Add eggbeaters and pulse to combine. Combine the mozzarella cheeses and set aside. Spray a 9 x 13 dish with Pam. Cover the bottom with a thin layer of spaghetti sauce. Then 3 noodles, followed by 1/2 the filling, about 1/2 the sauce, and half the mozzarella cheese. Repeat layers starting with noodles and ending with cheese. Top with remaining 3 noodles, and every last bit of sauce. Lasagna can be covered and refrigerated at this point. Bring to room temp before cooking. It can also be frozen. To cook, bake in a 375 oven for about an hour. Uncover, sprinkle with Parmesan and bake 10 - 15 minutes more.

Let stand 5- 10 minutes before serving. You can add sausage to this if you like; my family prefers it without. I also tried making it with nonfat ricotta but the cottage cheese is really better. Its not as dry. If you decide to use nonfat ricotta check the labels. Some are very high calcium...others arent. Tip: the spaghetti sauce should be thick.

Description: "This has been a family favorite for years..the only way theyll eat cooked spinach. Always gets rave reviews."

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