Simple Vegetarian Lasagna

1(16 ounce) can diced tomatoes
1 (16 ounce) package lasagna noodles (cooked or use instant pasta)
1 bunch fresh spinach, washed and chopped
2 teaspoons dried oregano
salt and pepper to taste
1 pound shredded mozzarella cheese
1 cup of cheddar cheese
16 oz ricotta cheese
16 oz of cottage cheese
2 cans of spaghetti sauce
1 cup of chopped onions
4 cloves of garlic chopped
Olive oil
1/3 cup of chopped basil

Sauté onions and garlic in olive oil, then add sauce and tomatoes and simmer for 25 minutes. Stir in the basil and add salt and pepper to taste, and then simmer for 10 minutes.

Preheat the oven to 350°. Spray the bottom of a deep casserole dish with Pam. Spoon sauce on bottom of pan to coat. Place a layer of dry or cooked noodles on top of sauce. On top of that, add about 1/3 of the marinara sauce, about 1/3 of the cottage cheese, layer of Spinach and about 1/3 of the mozzarella/chedder cheese. Sprinkle herbs over the top. Repeat the process. Finish with a layer of noodles, then top with tomato sauce.

Cover tightly with aluminum foil. Bake for 35 minutes, or until a knife pokes easily through the lasagna. Remove foil; add a thick layer of cheese and bake at 450° for 10 minutes, or until the top is browned.