1recipe sausage and mushroom ragoutrecipe on this site
1package lasagna noodleseither the kind which require boiling first or the ready-to-use variety
2 1/2cupscottage cheese
1/4cupchopped fresh parsley
2cupsfreshly grated parmesan cheesedivided
1package frozen chopped spinachI wrap it in a clean dish towel and use all my strength to ring out the liquid over the kitchen sink, completely thawed and all excess moisture squeezed out
4cupsgrated low-moisturepart skim mozzarella
Preheat oven to 375 degrees.
In a medium bowl add cottage cheese, egg, 1 cup of the parmesan cheese and the parsley. Stir to combine.
In a 13x9 ceramic or glass baking dish, add a half cup of sauce and using a spoon or spatula, spread it thinly over the bottom of the dish.
Layer the lasagna as follows
Arrange about 5 pasta noodles on top of that so that they cover the bottom of the dish.
Spread a quarter of the ragout over the pasta
Spread about one half of the cottage cheese mixture evenly over the noodles.
Spread 1 cup of mozzarella over the cottage cheese mixture.
Top with half of the spinach.
Repeat the layering: pasta, ragout, cottage cheese, mozzarella, spinach.
Top with pasta noodles (if using pre-cooked noodles, tuck the ends down into the side of the casserole - you won't have that option with ready-to-use noodles) Top with remaining ragout and mozzarella cheese. Sprinkle evenly with the remaining parmesan cheese.
Bake for 30-40 minutes, until cheese is melty and crust turns golden.
The prep time listed is 25 minutes -- this is assuming that you've already made the ragout.