Dawn's Lasagna

4 cup (not packed) Cottage Cheese, 2% Milkfat
0.50 cup Parmesan Cheese, grated
0.50 large Onions, raw
1 cup Spinach, fresh
16 oz Pasta, Lasagna Noodles
16 oz Beef, ground, 80% lean meat / 20% fat, patty, cooked, broiled [hamburger, ground round]
4 oz Mozzarella Cheese, part skim milk
4 cup Ragu Traditional Spaghetti Sauce (tomato sauce)

To make this recipe gluten free, simply use gluten free lasagna noodles.

Needed - a dutch oven or large sauce pan, a 9x13 pan for baking. To make sauce, dice onion, fry onion on medium heat with the hamburger and break up into small pieces as it cooks. When browned, drain the fat into a bowl to discard later after it cools. Add the Ragu or your preferred pasta sauce, cover and reduce the temperature to low and let simmer for about 20 minutes. To assemble the lasagna, ladle some of the sauce into the bottom of the 9x13 pan. Place a single layer of lasagna pasta noodles into the sauce. In a bowl, mix the cottage cheese, parmesan cheese and spinach until combined. Spoon a layer of the cheese mixture onto the noodles, repeat until your pan is full. Do not fill pan too full or it will spill over as it cooks. Cook for about an hour at 350 degrees Fahrenheit. Optional - in the last 20 minutes of cooking, sprinkle mozzarella cheese onto the top of the lasagna to melt.

Serving Size: Serves 12