Beck's Easy Healthy Lasagna

I learned this recipe from my mom growing up, but I omitted the ground beef she would use. You could add textured vegetable crumbles into the sauce as a variation if you like.

Ingredients:

1 tbsp olive oil

1 onion, chopped
1 clove garlic, minced

1 pkg frozen chopped spinach, pressed and drained

1 24 oz jar marinara sauce

8 oz organic cottage cheese

1/4 cup fresh flat-leaf parsley, chopped

1/2 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1 organic, cage-free egg

1/4 cup shredded Parmesan cheese

1/2 pkg Trader Joes No-Boil Lasagna Noodles

2 cups organic part-skim mozzarella cheese

Preheat oven to 375. In medium saucepan, saute onion in olive oil over medium heat until translucent. Add in garlic and spinach. Stir until mixed. Pour marinara sauce over mixture and simmer together 5-10 minutes. Mix cottage cheese, egg, parsley, garlic powder, Parmesan cheese, salt and pepper together to combine. In a 8x8 square baking dish, ladle 1/4 cup of marinara sauce on bottom of dish, followed by a single layer of noodles. Layer 1/3 of remaining sauce, 1/3 of the cottage cheese mixture, and 1/3 of the mozzarella. Repeat with 2 more layers (top layer should be mozzarella cheese). Cover with foil and bake for 45 minutes or until heated through and bubbly. Remove foil for last 10 minutes of cooking to slightly brown cheese on top.