|Lasagna noodles||1 Pound|
|Ricotta cheese/Low-fat cottage cheese||2 Pound (At Room Temperature)|
|Shredded mozzarella cheese||1 3⁄4 Cup (28 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Crumbled dried basil||1 Teaspoon|
|Crumbled dried oregano||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||1 Tablespoon|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Sliced black olives||1⁄2 Cup (8 tbs)|
|Marinara sauce||3 1⁄2 Cup (56 tbs)|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Parmesan cheese||3 Tablespoon|
|Crumbled dried oregano||1⁄4 Teaspoon|
Cook lasagna noodles according to package instructions. Rinse under cold water, drain and separate.
Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheese. Add parsley, basil, oregano, salt, pepper and nutmeg. Set aside.
In a small skillet, saute onion and garlic in olive oil until onion is soft. Add to cheese in bowl.
Squeeze spinach with hands to press out excess liquid. Combine spinach and olives with cheese mixture.
Spread 1/2 cup of the marinara sauce over the bottom of a 9 x 13-inch pan. Cover with a single layer of noodles, half the cheese mixture and 1 cup of marinara sauce. Repeat with a layer of noodles, remaining cheese mixture and 1 cup of marinara sauce. Place last layer of noodles on top and cover with remaining sauce. Sprinkle topping ingredients over sauce.
Cover tightly with aluminum foil. Bake at 350° F. for 45 to 50 minutes. Remove foil cover. Turn off heat and let stand in oven for 20 minutes before cutting into squares.