1 (29-32 oz.) can crushed tomatoes
1 tbsp. fresh oregano, parsley, basil combined (less if using dried herbs)
1 clove garlic (minced)
16 oz. cottage cheese or ricotta
10 oz. pkg. chopped spinach (thawed)
8 oz. mozzarella cheese (sliced or grated)
1/2 lb. lasagna pasta (uncooked)
1 tbsp. minced dried onion
1 tsp. salt
1/2 c. grated Parmesan
1/2 c. water

Mix together tomatoes, herbs, dried onions, garlic and salt to make sauce. Mix together the cottage cheese or ricotta, Parmesan cheese and spinach. Layer ingredients in a 9 x 13 inch pan in this order: water, 3 to 4 spoonfuls of sauce, half the lasagna noodles, part of the sauce, half the spinach and cheese mixture, remaining sauce, top off with mozzarella cheese. Bake at 350 degrees, covered for 45 minutes. Uncover and bake for 20 more minutes. Serves at least 4 to 6.

Omit, if you hate spinach.