Troppo Lasagne

• 4 quarts water
• 1 (16 ounce) package lasagna noodles
• 1 lb Italian sausage
• 1 (12 ounce) package frozen chopped spinach, thawed
• 1 (24 ounce) container fat-free cottage cheese
• 2 (14 1/2 ounce) canshunts diced fire-roasted tomatoes
• 1 (24 ounce) can hunts roasted garlic and onion spaghetti sauce
• 1 (8 ounce) package Italian cheese blend
• 1 small white onion, finely diced
• 2 teaspoons garlic powder
• 1 tablespoon parsley
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon cumin
• 12 teaspoon black pepper

1. Preheat oven to 375*.
2. In a large pot, bring water to a rolling boil.
3. Split lasagne noodles in half, add to water and cook al dente', approx 10 minutes.
4. When finished, drain and rinse under cold water till cool, set aside.
5. Brown Italian sausage in a large pan, no oil or seasoning added.
6. Break up while browning until crumbled and when finished, set aside.
7. In a large bowl, combine spinach, cottage cheese, onion, tomatoes, 1/3rd of the Italian cheese and spices.
8. Add sausage and blend well.
9. Spray 1 large or two medium baking pans with cooking spray.
10. Spoon light layer of sauce on bottom of dish, then layer: Noodles - Filling - Sauce - 1/3rd cheese - Noodles - Filling - Sauce - Top w/remaining cheese.
11. Wipe dish rim(s) and set in oven on middle rack.
12. Bake for 35 minutes, then remove and let set for 10-15 minutes before serving.
13. You can also allow it to cool to room temp, portioning out for lunches and dinners, refrigerating or freezing for later.

water, lasagna noodles, italian sausage, cottage cheese, tomatoes, garlic, italian cheese blend, white onion, garlic, parsley, basil, oregano, cumin, black pepper

Taken from www.food.com/recipe/troppo-lasagne-510955 (may not work)