This has been a great favorite of my family and friends. I started using cottage cheese because it was less expensive. I tried changing to the ricotta, when the prices became about the same and everyone liked the cottage cheese better. Be sure to drain the cottage cheese. I make this for my son for his B'day. I make 2 extra large pans. We eat that night and then I freeze the rest in single serving pieces in Seal a Meal bags.
1Fry Hamburger until done. Drain off any grease. Add fresh mushrooms & cook until they are done. Add the 2 bottles of sauce. Cover and simmer.
2Place Cottage cheese in a colander and drain any excess liquid. Place cottage cheese in a bowl. Add Parmesan cheese topping, chopped olives, drained spinach and season salt. Mix well and set aside.
3If cooking lasagna noodles cook according to package directions. I use the No cook noodles.
4Mix the Italian blend cheese and grated Parmesan cheese.
5Put some sauce on the bottom of baking pan, layer noodles, sauce cottage cheese mixture by spoonfuls, and cheese mixture. Make a total of 3 layers., ending with sauce and cheeses. I then use some of the Parmesan cheese topping also.
6Bake 35-40 minutes if using no boil noodles, about 30 minutes with cooked noodles.