Spinach Lasagna

1 packet lasagna noodles
500g spinach, canned or frozen
500g tub cottage cheese
250g crumbled feta cheese
500g grated mozzarella
large jar pasta sauce (you won't use it all)
sweet basil, oregano, garlic powder, onion powder

Cook about 14 lasagna noodles until al dente. Drain and rinse with cold water so they don't stick together.

Cook spinach according to package directions and drain thoroughly in a colander, squeezing out excess liquid.

Mix spinach with cottage cheese and feta cheese. It should look about half and half spinach and cheese. Add herbs to taste.

Spread some of the pasta sauce on the bottom of a 9x12 lasagna pan and lay three noodles over the sauce. Spread on some more sauce, then top it with one third of the spinach mixture. Top with grated mozzarella. Add two more layers of noodles, sauce, spinach mixture and cheese. The last layer is four noodles slightly overlapping, sauce and mozzarella.

Bake at 175C for 45 minutes to an hour.