Spinach Lasagna

2 boxes frozen chopped spinach, thawed and water squeezed out
24 oz. cottage cheese,  blended up to look like ricotta
1 egg, beaten into cottage cheese
4 oz cream cheese, softened
8 oz. Italian cheese
Parmesan cheese
1 can spaghetti sauce
Seasonings
3 zucchini s, sliced thin long ways to use as noodles or lasagna noodles, cooked
Sautéed onion, 2 bell peppers and garlic (mushrooms are optional) in a little oil (or whatever veges you like)

1. In a skillet over medium-high heat, cook mushrooms,bell peppers, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool.  Squeeze excess liquid out of spinach. 
2. Combine cottage cheese, cream cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled vegetable mixture. Mix well. Lay 5 lasagna noodles or zucchini in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1/3  Italian  cheese and 1/3  Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times. ( I wait and put last layer of Italian cheese after the lasagna has cooked for 45 min to an hr. I uncover, add cheese and bake about 10 more mins.)
3. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Uncover, add last layer of  Italian cheese, bake 10 mins. then remove from over. Cool 15 minutes before serving.   (If you use zucchini, the lasagna will be juicy. There are no noodles to absorb the juice.)