1 package (10 oz.) frozen spinach
2 cans (8 oz.) tomato sauce
1 can (6oz.) tomato paste
1 can (4 oz.) sliced mushrooms
1 zucchini squash, sliced
1 yellow squash, sliced
1/4 cup chopped onion
2 teaspoons oregano
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 package (16 oz.) lasagna noodles, precooked
2 cups ricotta cheese
2 cups grated mozzarella cheese
Cook spinach according to directions and drain well.
Mix together tomato sauce, tomato paste, mushrooms, onion, oregano, basil, garlic powder and salt.
Spread a half cup of mixture over the bottom of a 12-inch x 8-inch x 2-inch or equivalent casserole dish.
Layer half of the lasagna noodles over sauce, followed by half of the remaining spinach, zucchini, yellow squash slices, cottage cheese, mozzarella cheese, and tomato sauce mixture.
Cover well and freeze.
When ready to bake, remove from freezer and preheat oven to 350°F. Bake for 30–45 minutes until hot and bubbly.