Low Fat Spinach Lasagna

16 oz. Low Fat Cottage Cheese
10 oz. frozen chopped spinach (thawed and well drained)
3-4 cups shredded reduced fat mozzarella (divide in 'half' either 2 cups each or 2 and 1)
1/2 cup grated parm (divided in half - 1/4 cup each)
2 eggs, beaten
26 oz. spaghetti sauce
9 lasagna noodles (cooked and drained)

Preheat oven to 350°.
Mix cottage cheese, spinach, 2 cups of the mozzarella, 1/4 cup of the parm and the eggs.

Lay 3 noodles out on the pan.
Spoon some sauce over the noodles and make sure it gets into every nook and cranny.
You don't want some kind of crispy yucky noodle in there.
Drop spoonfuls of the spinach mix on top of that.
Repeat til done and top with a whole lot of mozzarella (or just 1 cup) and the rest of the parm.

Bake for 45 minutes - check at 35 mins to make sure it's not too brown.
Let stand 10 minutes before serving.