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- 2 10 oz (280 grm). pkgs frozen chopped spinach, thawed and drained
- 32 oz (896 grm). spaghetti sauce
- 3 8 oz (224 grm). cans tomato sauce
- 1 16 oz (448 grm). box lasagna noodles
- 20 oz (560 grm). mozzarella cheese, shredded
- 10 oz (280 grm). cheddar cheese, shredded
- 32 oz (896 grm). small-curd cottage cheese
- 3 eggs
- Preheat oven to 350 degrees (175 C.).
- Thoroughly drain spinach.
- Mix together spinach, cottage cheese and eggs in medium bowl.
- Set aside one can of the tomato sauce.
- Set aside 8 oz (224 grm). of the mozzarella cheese.
- In large roasting pan (about 11 inches wide x 16 inches deep), layer the ingredients (about 3 to 4 layers), in the following order:
- spaghetti sauce and tomato sauce
- lasagna noodles
- spinach mixture
- mozzarella cheese
- cheddar cheese
- Finish off the top with reserved tomato sauce.
- Sprinkle on reserved mozzarella cheese.
- Bake for 45 minutes, or until a knife or fork can easily be inserted in the noodles.
- Allow to firm for 15 minutes before serving.
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