8 oz. lasagna noodles, cooked, drained
2 (10 oz.) pkgs. frozen chopped spinach, cooked and drained (I use 1 pkg.)
2 lbs. cottage cheese
2 eggs
1 tbsp. chopped fresh parsley or 1 tsp. crushed dried parsley
1/2 c. butter (I use less)
Salt, pepper and garlic powder to taste
1 lb. Monterey Jack cheese, grated
1 c. grated Parmesan cheese

Cook noodles according to package directions; drain. Cook spinach according to package directions; drain. Mix cottage cheese, eggs, parsley, butter, salt, pepper and garlic powder in bowl. Grease lasagna pan or 13x9x2 baking dish.

Place layer of noodles in pan followed by layers of cottage cheese mixture, Monterey Jack cheese, spinach and Parmesan cheese. Repeat layers. Bake in 350 degree oven for 30 minutes.

Variation: For a less buttery version, omit butter from cottage cheese mixture. After arranging layers, drizzle about 2 tablespoons melted butter over top, then bake as directed.