Simple White Cheese and Spinach Lasagna - Sourbrette

Ingredients

• 8 oz (224 grm). lasagne noodles
• 1/4 cup (60 ml) chopped onions
• 2 tbsp (30 ml) butter
• 1 10 oz (280 grm). package frozen chopped spinach
• 1 lb (.5 kg). Monterey Jack cheese
• grated
• 3 cups (700 ml) small curd cottage cheese
• 2 eggs
• beaten
• butter
• as needed
• 1/3 cup (80 ml) grated cheddar cheese
• paprika

Instructions

1. Preheat oven to 350 degrees (175 C.).
2. Cook noodles according to directions on package and set aside.
3. Saute onions in butter until transparent; set aside.
4. Cook spinach until thawed, then drain and squeeze dry; add onions and set aside.
5. Combine Monterey Jack cheese, cottage cheese, and eggs.
6. Divide cheese mixture into two equal parts and place in 2 bowls.
7. Add spinach mixture to one bowl only, blending well.
8. Arrange a layer of noodles in a well buttered shallow baking dish.
9. Cover with the cheese-spinach mixture and dot with more butter.
10. Place another layer of noodles on top and cover with the plain cheese mixture.
11. Sprinkle with cheddar cheese and spinkle with paprika.
12. Bake for 30 minutes or until bubbly and cooked through.