8 oz. lasagna noodles
2 tbsp. butter
3 c. chopped steamed spinach
1 lg. onion, finely chopped
4 cloves garlic, minced
3 c. cottage cheese
2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. marjoram
4 tbsp. butter
1/2 c. flour
3 c. milk
2 tsp. salt
1/2 tsp. white pepper
1 tsp. basil
1 tsp. oregano
Pinch cayenne pepper
2 egg yolks, beaten
12 oz. Mozzarella cheese, grated
1/2 c. Parmesan cheese (optional)

Preheat oven to 350 degrees. Cook lasagna noodles according to the directions on the package. Drain and rinse thoroughly with cold water.

In a medium skillet, melt the 2 tablespoons butter and saute spinach, onion and garlic until soft.

In the meantime, in a large bowl, mix together the cottage cheese, salt, nutmeg and marjoram. Stir in the spinach, onion and garlic.

In a medium saucepan, melt the 4 tablespoons butter and stir in the flour. While whisking constantly, add the milk. Continue cooking and stirring over medium heat until the sauce is thick and smooth. Add the salt, pepper, basil, oregano and cayenne pepper. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat and slowly add the egg yolks, stirring well.

In a 13x9 inch baking pan, arrange a thin layer of sauce, a covering layer of half the noodles and then spinach mixture. Next, layer half the sauce, 6 ounces of the Mozzarella cheese and the Parmesan cheese. Bake for 1 hour and 10 minutes. Let sit a few minutes before serving. Serves 8.