1 lb. lasagna noodles
1 lb. Michigan sm. curd cottage cheese
10 oz. frozen spinach
2 lb. Italian sausage
1 egg
1 qt. spaghetti sauce
2 tbsp. butter
6 oz. mozzarella cheese
1 1/2 tbsp. Parmesan cheese
Salt & pepper to taste

Add butter and salt to a pot of water. Bring to a boil and add lasagna noodles. Cook until tender. Remove from heat and cool with cold water. Drain cottage cheese very well and salt and pepper to taste. Cook the spinach and drain. Cool the spinach and squeeze out the excess moisture. Add to the cottage cheese, along with the egg. Brown the Italian sausage and drain excess grease. Remove lasagna noodles from water and dry thoroughly.

In an 8 x 14 inch shallow pan, lay out the bottom layer of sauce, then noodles. Ladle sauce over noodles, covering lightly. Spread the cottage cheese mixture over this layer, spreading evenly. Add the next layer of noodles and again top with the sauce. Cover with the Italian sausage and place the final layer of noodles over the sausage. Top with spaghetti sauce.

Place in oven that is preheated to 375 to 400 degrees for 30 minutes. Top with shredded mozzarella cheese and Parmesan cheese. Bake at 350 degrees until lightly browned. Allow to cool at room temperature for about 15 minutes before cutting. Serves 6 to 8.