2 pkgs. (10 oz. each) frozen chopped spinach
4 T. grated parmesan cheese
2 c. cottage cheese
1/2 t. nutmeg
1 c. (or less) chopped onions, sautéed in 1 T. olive oil
16 lasagna noodles (about 1 lb.)
1 lb. mozzarella cheese, grated
4 c. tomato sauce
2 cloves garlic, minced or crushed
1/2 t. basil
1/2 t. oregano
1/2 t. marjoram

2 pkgs. (10 oz. each) frozen chopped spinach 4 T. grated parmesan cheese 2 c. cottage cheese 1/2 t. nutmeg 1 c. (or less) chopped onions, sautéed in 1 T. olive oil 16 lasagna noodles (about 1 lb.) 1 lb. mozzarella cheese, grated 4 c. tomato sauce 2 cloves garlic, minced or crushed 1/2 t. basil 1/2 t. oregano 1/2 t. marjoram

Thaw spinach and squeeze thoroughly to get the moisture out.
Combine with parmesan cheese, cottage cheese, nutmeg and onions.

Cook until just barely done lasagna noodles. Drain and spread out in a single layer to be filled (put two clean dish towels on the table and out the noodles right next to each other). Spread spinach filling evenly on all the noodles, and then spread mozzarella cheese on top of the spinach filling. Roll up the noodles and stand on end in a large casserole dish with high sides (like a 5-quart Corningware casserole dish).

Mix together tomato sauce, garlic, basil, oregano and marjoram and pour over the top of the roll-ups.

Bake at 350 degrees for one hour. This is a large recipe, serving 8-10 people.