Lasagna

This is my version of lasagna. I have switched some of the ingredients from traditional lasagna to incorporate some healthy additions.
Red sauce:

sauce:
-can of spaghetti sauce (if you are making a big pan and want to extend your sauce, just add a can of tomato sauce)
-grated carrots or zucchini (in the summer, when our garden is overflowing, I add fresh tomatoes, grated squash, corn...you can add any veggies you want here)
-fresh garlic
-if you dont want to pre cook your lasagna noodles, fill the spaghetti jar about 1/3 full of water and add it to the sauce mix.

white cheese layer:
-cottage cheese (you could use the original ricotta too)
-2 eggs
-spinach about 4 cups fresh or 1 box of frozen, thawed
-salt and pepper
-1 cup mozzarella cheese

layer everything in a pan. starting with red sauce on the bottom. then press uncooked noodles into the sauce. top with white cheese layer. repeat until you have a few layers in the pan. top with cheese

bake at 400 for about 40 minutes. If you want to make 2 of these and stick one in the freezer, this freezes really good. Do all the steps, minus the baking. cover it with foil and freeze for up to 2 months. It makes for a quick meal if you are in a bind. You can pull it right out of the freezer and stick it in the over for about 2 hours.

Serve with salad or french bread